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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.
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3 4 4 3
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

Ingredients

Imprimer ma sélection
  • 4
    fresh european sausages
    You might like:

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    STUFFED SWEET MINI PEPPERS VALUE PACK

    STUFFED SWEET MINI PEPPERS VALUE PACK

    $4.99 /lb

    11.00/kg


    STUFFED MUSHROOMS VALUE PACK

    STUFFED MUSHROOMS VALUE PACK

    $4.99 /lb

    11.00/kg


    REA SAUSAGES

    REA SAUSAGES

    $6.99 ea.

    FROZEN, 900 G SELECTED VARIETIES


    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

    $4.44 ea.

    375 - 500 g, SELECTED VARIETIES


  • 4
    green pepper
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    Flyer Deal  (1)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO 7.69/kg


  • 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
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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