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Peppers stuffed with couscous and sausage https://www.metro.ca/userfiles/image/recipes/poivron-farci-couscous-saucisse-2382.jpg PT12M PT25M PT37M
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.
4
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
Peppers stuffed with couscous and sausage

Peppers stuffed with couscous and sausage

Rate this recipe
4 Votes
4
servings
0:12
Preparation
0:25
COOKING
0:37
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    fresh european sausages
  • 4
    green pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 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
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    170 ‑ 340 g SELECTED VARIETIES

  • 2/3 cup
    (170 mL)
    tomato sauce
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    30 BONUS Reward Miles when you buy 3
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    910 ml

    30 AIR MILES® Bonus Miles when buying 3

  • 8 Tbsp.
    (120 mL)
    parmagiano or grated cheese optional
  • 2
    sprigs rosemary, halved
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  • salt and pepper to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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