Reviewed: Nov. 5, 2009

great dinner! I made a few changes, to make it a little less "meaty" I used a little over 1 pound of ground beef and added chopped mushrooms, celery, and shredded carrots. Instead of the 2 jars of pasta sauce I used 1 jar of chunky sauce and 2 can of italian herb stewed canned tomatoes. I mixed 1/2 the cheese in the mixture and then sprinkled the rest on top. I also added 1tsp of worcestershire sauce in the meat mix. I took a tip from one of the other reviews and used the parm. and garlic couscous mix. I let them sit for 10 minutes to let the sauce thicken a little.. The BEST stuffed peppers I've made so far!! awesome recipe.

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CaseyAnne

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Reviewed: Jul. 10, 2009

this recipe was good, but not the best I have had. My husband liked it.

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Sharae

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Reviewed: May 20, 2009

Easy and delicious. I used less than the recipe called for and still had leftovers after stuffing 6 halves of peppers. I used half a jar of sauce and 1 can of diced tomatoes to the mixture and 1 can ontop of the pepper halves before cooking and halfway through. I also only the leftovers of the couscous and it was more than enough. All 3 kids + husband ate it up! great recipe!

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: May 5, 2009

This is a great basic recipe for stuffed peppers. We made them with garlic & olive oil couscous because that's what we had in our cupboard. I have to say, while we were eating them we started coming up with all sorts of fun ideas for how to make them better, because while the filling was a nice texture, it was lacking a certain..."pizazz" that we like. Also, the peppers weren't cooked enough even though we cooked them almost twice as long as the recipe called for, adding the cheese at the very end. Next time I will definitely take the peppers out to the grill first and roast them up a bit.

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christie jane

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Reviewed: Mar. 12, 2009

I made a few changes to make this recipe healthier. I used ground turkey, 2% cheese, fire-roasted diced tomatoes, and tomato puree. I added lots of garlic and Cholula Chili Garlic seasoning for a little kick. I scaled down the recipe for four and still had enough to fill three more peppers for leftovers.

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Jean-0

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Clarkston, Georgia, USA

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Reviewed: Feb. 9, 2009

I did not care for this at all- I usually make it with rice and I think it is better that way.

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Lisa

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Reviewed: Dec. 4, 2008

Very good.

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PIGONAWING

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Millstadt, Illinois, USA

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Reviewed: Aug. 5, 2008

Awesome! I used taco seasoning for the meat and added tomato sauce to the top of pepper just before adding the cheese.

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aldauer

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Reviewed: Jul. 26, 2008

These are delicious! I would like to suggest that to make the peppers a little less crunchy, I parboil the peppers first in boiling water to cover for 4 min. Instead of pasta sauce I used regular tomato sauce and/or a canned petite diced tomatoes.

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CURLYGIRL12760

Cooking Level: Expert

Home Town: Bloomsbury, New Jersey, USA

Living In: Cromwell, Connecticut, USA

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Reviewed: Jul. 21, 2008

This is a regular at our house now. I seem to never be able to find the Tomato Lentil Couscous, so I usually end up using the sundried tomato couscous instead and we love it!

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ashleescoolmom

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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Reviewed: Apr. 24, 2008

These are so good! I use regular couscous, which I have on hand at home, and it comes out great. I also like to substitute ground sausage for a nice twist on sausage & peppers.

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KCook

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Norwood, New Jersey, USA

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Reviewed: Mar. 11, 2008

I usually make stuffed peppers with rice, so this was a neat idea. I had to substitute a different flavor of couscous since I couldn't find tomato lentil. Very tasty, although the pasta sauce left it tasting pretty Italian. I will probably make again using tomato sauce instead of the pasta sauce.

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HeyBeckyJ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 29, 2007

YUMMMMMY! This is a fun & simple dinner. I cut the peppers in half (like another reviewer recommended) - they're easier to fill and I think they cook better this way. I always use just plain couscous, too (it's more versatile). Next time we have some of our vegetarian friends over, I'll make some without the meat. This receipe has really made me a fan of green peppers!

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Renee

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Reviewed: Nov. 10, 2007

I started this recipe and realized I didn't have the amount of time to do all the steps and have dinner done on time. I just put all the ingredients in a bowl not precooking anything.I put them in the micro for awhile before putting in the oven. It worked. The peppers where a little too crunchy for some but perfect to me. I can't wait to have the time to follow the recipe exactly because I can't imagine these could have been any better, but I want to find out. Oh, the couscous was no problem to find. I had to call my sisters and tell them about couscous in the stuffed peppers. We always used rice.Thanks, I will keep this around.

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Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 26, 2007

I loved this recipe!!! I used half beef and half spicy Italian sausage. I also used white rice instead of couscous. We all enjoyed it!!!!

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Amber

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 22, 2007

This is THE best stuffed peppers I have ever eaten. I did need to make slight changes to the recipe for our family. Definitely salt and pepper the meat before stuffing. I was unable to find Tomato Lentil Couscous. So I substituted Tomato Couscous and added 1/4 cup of dried lentils to it. The lentils were a little crunchy still when I removed from the oven. When I make this again, I will probably grind the lentils just a tad in my blender before adding to the couscous, or I will cook in the couscous to soften before stuffing. I had to omit the cheese since my son is allergic to dairy. My little son ate this and thought it was great!!! I did not even miss the cheese or the calories.

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cookhealthy

Cooking Level: Expert

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Reviewed: Oct. 19, 2007

This was very tasty and filling! I halved the recipe and had PLENTY of leftover filling. which is fine since it seems very freezable and next time I make this most of the work will be done. I followed the recommendation of an earlier reviewer and poached the pepper cups for 3 min. in boiling water first. They came out perfectly, not mushy, but not too crisp either. I used ground turkey instead of beef and used a mixture of cheddar and mozzarella cheese since I was short on cheddar. It was excellent and, because of the poaching, only needed to bake for 10 min. I'll definitely make this again.

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Steph

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

It was really good! I did not have any couscous so I used white rice instead. I also added more tomatos.

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Elle

Cooking Level: Beginning

Home Town: Keene, New Hampshire, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Oct. 12, 2007

This was a really good recipe however I did change it a bit. I used garlic and olive oil couscous, I couldn't find tomato lentil. I also did not use any tomato sauce in this, I didn't think that it would go well with the cheddar cheese. and I used hot italian susage instead of ground beef. It gave it a nice spice. all in all it was a tastey recipe. I think next time I am going to chop up the peppers and make it as a casserole instead. It was a bit difficult to eat.

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Bre

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

This recipe is delicious. I used plain tomato sauce instead of pasta sauce and just added basil myself. I also used ground turkey instead of beef to save on fat and cholesterol. Very flavorful and easy. I like to dice up red bell peppers instead of green ones to mix in just to add color sometimes!

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natasha

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Green Bell Peppers stuffed with Tomato Lentil Couscous

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