---
title: Chicken Sausage Stuffed Peppers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-sausage-stuffed-peppers-5f998be8a1ff9d06db3523ca
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Hearty
  - Comfort Food
  - One-Pan
  - Family Friendly
rating: 4.5
rating_count: 4300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the chicken sausage and couscous combo
  - theme: Ease of prep
    text: Generally easy to make, though some found the couscous tricky to cook perfectly
image: "https://images.recipes.furrysalamander.com/chicken-sausage-stuffed-peppers.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Halve @green bell pepper{2%pieces} lengthwise; remove stems and seeds. Place on a #baking sheet{} and drizzle each half with @vegetable oil{1%tbsp}; rub to coat. Season with @salt{1%tsp} and @black pepper{1%tsp}, then arrange cut sides down.

Roast on top rack until browned and softened ~{18%minutes}.

Meanwhile, peel and mince or grate @garlic{2%cloves}.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add @italian chicken sausage mix{1%unit} and cook, breaking up meat into pieces, until browned ~{4%minutes}.

Add another drizzle of olive oil to pan with sausage. Add @israeli couscous{1%cup}, @tomato paste{1%tbsp}, and garlic; cook, stirring, until garlic is fragrant and everything is thoroughly combined ~{1%minute}.

Stir in @chicken stock concentrate{1%unit} and 1½ cups @water{1½%cups} until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through ~{6%minutes}. If liquid evaporates before couscous is tender, add a splash more water. Season generously with salt and pepper. Turn off heat.

Meanwhile, dice @roma tomato{1%piece}. Thinly slice @chives{1%unit}. Pick @parsley{1%unit} leaves from stems; finely chop leaves.

In a #small bowl{}, combine tomato, half the chives and chopped parsley, and a large drizzle of olive oil. Season with salt and pepper.

Stir remaining chives and chopped parsley and 1 TBSP @butter{1%tbsp} into pan with couscous mixture.

Once bell peppers are done, carefully flip over on sheet and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into mixture. If your pan isn’t ovenproof, keep stuffed peppers on baking sheet.

Sprinkle stuffed peppers with @mozzarella cheese{1%cup}. Return to top rack until cheese melts ~{1%minute}.

Divide any remaining filling between plates and top with stuffed peppers. Spoon tomato herb mixture over stuffed peppers. Divide between plates and serve.