Family Meal Kit
Sausage and Couscous-Stuffed Peppers
with cheesy topping
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 6 Green Bell Peppers
- 16 oz. Italian Pork Sausage
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4 fl. oz. Cream Sauce Base
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¾ cup Pearl Couscous
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1 oz. Basil Pesto Butter
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1 oz. Shredded Parmesan Cheese
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½ oz. Flour
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories560
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Carbohydrates37g
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Net Carbs32g
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Fat35g
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Protein25g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Start the Peppers
Remove stem and halve bell peppers. Remove seeds and ribs.
Place peppers on prepared baking sheet, cut-sides down. Evenly top with 1 tsp. olive oil and a pinch of salt. Massage oil and seasoning into peppers.Roast in hot oven until tender and slightly browned, 12-14 minutes.Carefully remove from oven.While peppers roast, continue recipe. -
2 Cook the Couscous
Bring couscous, 1 1/4 cups water, and 1/4 tsp. salt to a simmer in a small pot.
Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.Uncover and stir in half the butter (reserve remaining for filling) until combined, 1-2 minutes.Remove from burner. -
3 Cook the Filling
Remove Italian sausage from casing, if necessary.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add Italian sausage to hot pan. Break up meat into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add flour and remaining butter. Stir occasionally until combined and no dry flour remains. Stir in cream base and bring to a simmer.Once simmering, stir in couscous until combined, 1-2 minutes.Remove from burner. -
4 Assemble the Peppers
Flip peppers. Evenly divide filling between peppers and top with cheese and 2 tsp. olive oil. Peppers will be hot! Use a utensil. If peppers are too large to fill completely, fill 8-10 halves and roast 3-4 minutes longer. Remaining peppers are yours to use as you please!
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5 Finish Peppers and Finish Dish
Roast in hot oven until peppers are tender and cheese has melted, 12-17 minutes.
Carefully remove from oven. Bon appétit!
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