Recipe of the Week – CousCous Stuffed Peppers

Recipe of the Week – Cous Cous Stuffed Peppers

I am so excited that I was able to cook my second client submitted recipe! Client Leslie Wahlquist sent this to me and I couldn’t wait to try it. It was originally a weight watchers recipe and set up for a serving size of 6 peppers, which was going to be way to many for me. So – everything in this recipe is halved from the original. 3 peppers ended up being the perfect amount for dinner that night and lunch the next day. These peppers were so good and came together easily and I felt like I had a whole meal in one pepper!


  • 3 peppers – I ended up using bell peppers because Trader Joes doesn’t have Poblanos. But I’m certain that this recipe would be even more delicious with Poblanos!
  • 1 Tablespoon olive oil
  • 2 cups spinach, coarsely chopped
  • 1 scallion, chopped
  • 1/2 – 3/4 cup broth
  • 1/3 cup Cous Cous
  • 1/2 cup Parmesan cheese
  • 3/4 cup Marinara sauce
  • Leftover chicken sausage (optional – about 3/4 cup)


First, I chopped the tops off the peppers, cleaned them out and then diced the top part that I cut off.

peppers  peppers-chopped

Then, I sauteed the chopped peppers and boiled the whole peppers. You guys, I am the worst at managing more than one thing cooking at a time! I was stressed that something would end up over cooked. Miraculously, both sets of peppers cooked in about 5-7 minutes!


Once the whole peppers were cooked, I took them out of the water and set them aside. I added the spinach and green onion to the diced peppers and stirred everything together until the spinach was wilted.

spinach  spinach-cooked

I added the chicken broth, cous cous and leftover chicken sausage, covered the pan and let it simmer until the liquid was absorbed and the cous cous was fluffy.

cous-cous  chicken-sausage

Once the cous cous was cooked, I stirred in the Parmesan cheese. And then I was ready to assemble!


I dived the pepper mixture into thirds (1/3 for each pepper) and I poured my marinara sauce into a measuring up with a spout, for an easy way to pour on top of the peppers.


Once the peppers were stuffed, I put them in the oven for about 15 minutes. I realized that everything was pretty much cooked through, so this was only making sure that everything was nice and hot when the peppers were ready to serve!


My parents will probably laugh when they read this (I existed on macaroni and cheese as a child), but I think stuffed peppers are one of my new favorite meals! I liked this version just as much as last recipe I made. They are relatively easy, and you can make a lot of peppers for a crowd or just a few if you’re only feeding yourself. I also like how many of the ingredients can be used for other meals throughout the week! I think there is less food waste that way.

plated halved closeup

What fall recipes do you guys like to make? I’m so excited about the changing of the seasons – send me over your favorites today!

Happy Cooking!