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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Reviewer:

CURLYGIRL12760

Cooking Level: Expert

Home Town: Bloomsbury, New Jersey, USA

Living In: Cromwell, Connecticut, USA

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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1 user found this review helpful

Reviewer:

ashleescoolmom

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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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3 users found this review helpful

Reviewer:

KCook

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Norwood, New Jersey, USA

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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Reviewer:

HeyBeckyJ

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Columbus, Ohio, USA

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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Reviewer:

Renee

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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Reviewer:

Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

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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Reviewer:

Amber

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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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Reviewer:

cookhealthy

Cooking Level: Expert

Home Town: Bedford, Indiana, USA

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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2 users found this review helpful