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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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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
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    GREENFIELD BACON

    GREENFIELD BACON

    $5.99 ea.

    375 g


    OLYMEL JUMBO WIENERS

    OLYMEL JUMBO WIENERS

    $4.44 ea.

    450 g


    MARC ANGELO SAUSAGES

    MARC ANGELO SAUSAGES

    $5.99 ea.

    500 g, SELECTED VARIETIES


    OLYMEL WIENERS

    OLYMEL WIENERS

    $3.99 ea.

    450 g


    JOHNSONVILLE SAUSAGES

    JOHNSONVILLE SAUSAGES

    $3.99 ea.

    375 - 500 g SELECTED VARIETIES OR SCHNEIDERS REGULAR BACON 375 g


    GREENFIELD SMOKED SAUSAGES OR WIENERS

    GREENFIELD SMOKED SAUSAGES OR WIENERS

    $4.99 ea.

    300 - 375 g SELECTED VARIETIES


    REA SAUSAGES

    REA SAUSAGES

    $5.99 ea.

    FROZEN 900 g SELECTED VARIETIES


  • 4
    green pepper
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


  • 1
    zucchini, diced
  • 2
    celery stalks, diced fine
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    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 2
    green onions, chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1/3 cup
    (80 mL)
    chopped walnuts
  • 1/3 cup
    (80 mL)
    fine couscous
  • 2/3 cup
    (170 mL)
    tomato sauce
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    SELECTION TOMATO SAUCE

    SELECTION TOMATO SAUCE

    Buy 3 or more $0.99 ea.

    680 ml SELECTED VARIETIES BUY 2/ 1.29 ea. BUY 1/ 1.49 ea.


  • 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

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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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