You can set up this recipe in less than fifteen minutes, turn on the slow cooker, and go. Come back in four hours, and your supper will be ready.
3/4 cup water
1/2 cup uncooked couscous
2 (4-ounce) links spicy turkey Italian sausage
1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled garlic-and-herb goat cheese, divided
4 small red bell peppers (about 1 1/2 pounds)
2 tablespoons sliced fresh basil
How to Make It
Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.
Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.
Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.
This recipe was VERY good, the kids even liked it! I cooked the sausage with chopped onion as other reviewers suggested. The goat cheese in this is fantastic! The herbed cheese was a bit expensive, next time I will just get regular and add additional fresh herbs to save on the cost. These could also be baked in the oven. So delicious, will definately make them again!
This is a great weeknight, filling, healthy meal! Like a previous reviewer I cooked the peppers in a small amount of water in the oven at 350 for 30 minutes. I also cooked up the sausage with some chopped onion (about 1 cup), and I added a little olive oil and garlic salt to the cous-cous. A little too spicy for my 6 year old, but a crowd-pleaser for the adults!
This is an unbelievable dish! Never had before BUT will be having again. In fact, heading to the store this week to get more bell peppers. My husband enjoyed it! I appreciated the reviews but will apply the suggestions better next time. I added a little water to avoid the burn but did so in the beginning instead of at the 1 hr before end cooking. So it was a little watery in the pot because of the moisture in the peppers. This is one for the recipe book for sure! Wow! Love it!
Easy peasy.... I did not put them in the slow cooker. I cooked them at 350 for about 30 minutes. I used a little water in the bottom of the pan with a rack in to keep the peppers off the bottom and let them steam. Perfect.
So delicious!! I work all day, so I had to cook these for 10 hours on low, instead of 4 hours on high - they tasted amazing when I got home!! For those of you with a 10 hour day, my only reco would be to prepare the night before and refrigerate overnight so that the red peppers don't get too soft. I also added a 28oz can of diced tomatoes to the stuffing to ensure that there was plenty of moisture.
Made this last night and my family loved it! I was short on time, so I cooked on high for 2 hours. Peppers were tender and not at all burned. The filling was delicious! No leftovers because my husband went back for seconds and thirds!
Excellent flavor combination! All ingredients complimented one another nicely. My only suggestion is to place approx 1/2" of water in the bottom of the slow cooker for the first 3 hours to prevent burning the peppers.for the last hour remove water, spray bottom slow cooker with cooking spray and continue cooking for the last hour. Delicious and super easy!
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