Recipes Ingredients Meat & Poultry Chicken Stuffed Peppers 3.3 (223) 14 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 3, 2023 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr 20 mins Servings: 4 Try this stuffed peppers recipe for a hearty but healthy dinner. Red bell peppers are filled with turkey sausage, diced tomatoes, couscous, and Monterey Jack cheese. Prep them ahead for a speedy weeknight meal: Make the filling, stuff the peppers, and refrigerate for up to 24 hours before baking. You can use uncooked couscous in this dish; it will cook while the peppers are baking. Pro tip: When shopping for the peppers, choose the roundest ones you can find—they offer the most space for stuffing. Ingredients 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced Coarse salt and freshly ground pepper 12 ounces fresh chicken or turkey sausage, removed from casing 1 can (14 ½ ounces) diced tomatoes ¾ cup couscous 4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed ½ cup shredded Monterey Jack cheese (about 2 ounces) Directions Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes. Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous. Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more. Cook's Notes The couscous doesn't have to be cooked before being added. You could also use an equal amount of cooked rice. Select the roundest peppers that you can find. Originally appeared: Everyday Food, May/June 2003 Rate It PRINT