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Couscous Stuffed Peppers

Melissa @ Living a Frugal Life
Course Dinner
Cuisine American
Servings 6


  • 6 bell peppers – any color. I like this best with green peppers.
  • 1 1/2 pounds lean ground turkey meat
  • 4 15 ounce cans of tomato sauce
  • 1/2 large onion chopped
  • 1/2 pound mushrooms finely chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 1/2 cups cooked couscous
  • 1/2 cups chicken broth


  • Preheat oven to 350 degrees F.
  • Slice the tops off your peppers and remove the cores. Reserve the tops.
  • Place your peppers in a baking dish that fits the peppers snuggly.
  • Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
  • Pop out the middles of your pepper tops and chop them
  • Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
  • Put your cooked veggies into a large mixing bowl and set aside.
  • Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
  • Add your spices.
  • In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
  • Turn off heat under pan and add couscous and your remaining tomato sauce to pan. Stir well.
  • Fill your peppers with the meat mixture.
  • Cover tightly with aluminum foil.
  • Bake for approximately one hour, or until the peppers are very soft.
  • Cool and serve with a little sauce poured over the top.