Recipes Ingredients Meat & Poultry Chicken Stuffed Peppers 3.3 (214) 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. 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.