Recipe #2382
Peppers stuffed with couscous and sausage
| Preparation: | 12 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 37 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 fresh European sausages
- 4 green peppers
- 1 zucchini, diced
- 2 stalks, celery, diced fine
- 2 green onions, chopped
- 1/3 cup (80 mL) chopped walnuts*
- 1/3 cup (80 mL) fine couscous
- 2/3 cup (160 mL) tomato sauce*
- 8 Tbsp.(120 mL) parmagiano or grated cheese*, optional
- 2 sprigs rosemary, halved
- To taste salt and pepper
Preparation
Preheat barbecue to medium.
Prick sausages with a fork and grill 8-10 minutes or until fully cooked. Cut into thin slices. Set aside.
Cut tops off peppers and remove seeds and membranes.
In a bowl, mix all ingredients, except cheese and rosemary. Stir in the sliced sausages.
Stuff peppers with mixture, garnish with cheese, add the rosemary sprigs.
Put them in an aluminum pan. Cover with foil.
Close barbecue cover and cook peppers 15 minutes or until slightly soft.
Suggestion
If the peppers tip over in the pan, just cut a thin slice off the bottom.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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