Peppers stuffed with couscous and sausage

Peppers stuffed with couscous and sausage
  • 4 servings
  • 0:12 Preparation
  • 0:25 Cooking
  • 0:37 Total Time


Add all
  • 4

    fresh european sausages

  • 4

    green pepper

  • 1

    zucchini, diced

  • 2

    celery stalks, diced fine

  • 2

    green onions, chopped

  • 1/3 cup
    (80 mL)

    chopped walnuts

  • 1/3 cup
    (80 mL)

    fine couscous

  • 2/3 cup
    (170 mL)

    tomato sauce

  • 8 Tbsp.
    (120 mL)

    parmagiano or grated cheese optional

  • 2

    sprigs rosemary, halved

  • salt and pepper to taste


Preheat barbecue to medium.

Pick 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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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