These 5-Ingredient Sausage Stuffed Peppers are the perfect EASY weeknight dinner that can be prepped ahead of time. Italian sausage, Israeli couscous, lots of parmesan and tomato paste are stuffed into sweet bell peppers, baked, and served with extra parmesan cheese. Serve with a big green salad and call it a day!
5-Ingredient Sausage Stuffed Peppers
Fridays around here are quickly becoming my favorite day of the week, and not just because it’s the introduction into the weekend and it’s practically required to pour a glass of wine when the clock strikes five, but because it’s 5-Ingredient Friday! Another delicious recipe with minimal ingredients, a super easy preparation, and plenty of flavor.
This is one of those all-in-one meals that I love. Carbs + protein + veggies + cheese. That’s all we really need right?
Specifically we’re talking about a cheesy sausage and Israeli couscous filling that’s neatly packed into sweet bell peppers, baked and served with plenty of extra parmesan cheese. It’s simple, delicious, and I’d be perfectly happy eating it weekly year-round.
- Israeli couscous (pearl-like beads of pasta)
- Italian Sausage
- tomato paste
- water (free ingredient)
- parmesan cheese (the good stuff!)
- sweet bell peppers
Just like most of the recipes I’ve shared in weeks past, this dish uses ingredients that are slightly more complex in favor than a lot of one-note ingredients. Tomato paste packed with Italian spices and garlic and fennel-studded sweet Italian sausage lends an extra boost of flavor in the filling without having to add a ton of extra ingredients.
How to make 5-Ingredient Sausage Stuffed Peppers
- Cook Italian sausage until crisp and browned
- Add tomato paste, a little bit of water, some salt, and cooked couscous. Simmer for a few minutes to let the flavors develop.
- Remove from the heat and add cheese. Toss.
- Stuff into peppers, cover with foil, and bake until hot and bubbly.
- Easy peasy.
Can Sausage Stuffed Peppers be made ahead of time?
Definitely. Cover with plastic wrap, and when you’re ready to bake, pour in a tiny bit of water or chicken stock to keep the filling moist. You can also bake them and reheat them later, but you will also need to add a little bit of water or chicken stock to keep it moist.
Substitutions and Tips and Tricks for Recipe Success
- If regular tomato is all you have on hand, no big deal.
- You can swap out farro, barley, or even small pasta for the Israeli couscous.
- Use spicy, mild, or sweet Italian sausage. Turkey or chicken sausage will also work well!
- To speed up the process of cooking, try cooking the peppers for 10 or so minutes while the filling gets cooked. It should cut your time in half.
What to serve with 5-Ingredient Sausage Stuffed Peppers
- Everyday Kale and Brussels Sprout Salad
- Maple Tahini Dressing (with Brussels sprouts, slivered almonds, and parmesan)
- Roasted Carrots
- Quicker No-Knead Bread
- 2 cups cooked Israeli couscous (about 1 cup uncooked)
- 1 lb. mild Italian sausage
- 3 tbsp. tomato paste
- 1/2 cup water plus more
- 1/2 tsp. salt
- 1 1/4 cups grated parmesan cheese
- 5 peppers
- Preheat oven to 375 degrees.
- If needed, cook the couscous in a pot of salted, boiling water until aldente.
- Heat a large sauté pan over a medium-high heat. Add sausage and cook until browned and cooked through, about 8-10 minutes. Use a wooden spoon to break up the sausage into small pieces.
- Add tomato paste, water, salt, and cooked couscous to the sausage. Bring to a boil and reduce to a simmer. If the mixture seems dry at all, add a little bit more water. Season to taste with salt and pepper. Set aside and cool while you prep the peppers.
- Cut off the tops of each pepper. Remove ribs and seeds. Place peppers in a greased square baking dish.
- Add 1 cup of the cheese to the filling. toss to combine. Evenly divide the filling between the peppers. Add 1/4 cup of water to the bottom of the pan and cover with foil. Bake until peppers are slightly softened, about 20 minutes.
- Pull them out and sprinkle with remaining cheese. Cook about 10-15 minutes until filling is hot and peppers are soft, but still have a slight bite to them.