Sicilian-Style Stuffed Peppers

November 12, 2015 (Last Updated: March 17, 2021)

One of my favorite comfort foods to date is Sicilian-Style Stuffed Peppers, made with Sausage and Couscous. A delicious version of stuffed peppers made with quality Italian sausage, Parmesan cheese, couscous cooked with Rosemary and Authentic olive oil, placed in sweet bell peppers served with organic fire-roasted San Marzano tomato and red wine sauce.

Some of you may not realize Couscous has been a part of Sicilian cooking since Sicily was under Arab rule, a period of enlightenment whose cultural, social, and economic reforms had a profound and long-lasting influence is still felt today in Sicilian societies. One of the most common dishes in western Sicily is couscous, a prominent dish from the Arab culture.

 

Sicilian-Style Stuffed PeppersDid you know couscous is a celebrated menu item each year at the end of September in gorgeous San Vito Lo Capo? Each year chefs from Algeria, Brazil, Eritrea, Ethiopia, France, Israel, Italy, Morocco, Mauritania, Palestine, Senegal, Tunisia, and Turkey all compete for the ‘Best Couscous’ award at the International Couscous Festival.

Cous Cous is a truly universal food  known by many other names in other cultures, languages , and dialects such as: ‘maftoul’, ‘kseksou’, ‘cuscus’, ‘cuscussu’, ‘cascasa’, ‘sekso’, ‘kskso’, ‘kuskus’, ‘kuski’, ‘burgul’, ‘tabouleh’ and ‘bran’.

One of the recipes our family has made for years is our Sicilian-Style Stuffed Peppers with Sausage & Couscous; it’s plain and straightforward amazingly delicious. I love how all the flavors and textures come together. Our family makes them a few ways, but this is my personal favorite.

 

I hope you enjoy eating our family’s favorite comfort food.

 

 

 

 

Sicilian-Style Stuffed Peppers 

  • One pound quality Italian sausage, casing removed
  • One tablespoon authentic olive oil
  • One medium onion diced
  • Four cloves of garlic minced
  • One cup of diced zucchini
  • One cup of water
  • One tablespoon of genuine olive oil for couscous
  • One tablespoon unsalted butter
  • 1/2 of a cup of uncooked couscous
  • 1/4 of a cup of grated Parmesan 
  • One tablespoon fresh chopped basil
  • 1 of a teaspoon of freshly chopped oregano leaves
  • 1/2 of a teaspoon fresh chopped Rosemary
  • Kosher salt, to own taste
  • Freshly ground pepper to, own taste
  • Four large sweet bell peppers halved, seeds removed
  • 1/2 of a cup of sauce from the recipe below
  • Provolone cheese
  • Chopped basil or flat-leaf parsley for garnish

 

 

 

Sicilian-Style Stuffed Peppers Sauce

  • 1-28-ounce can of diced organic fire-roasted San Marzano tomatoes
  • Two tablespoons of organic tomato paste
  • One ounce of Italian red table wine
  • One teaspoon of dried basil
  • 1/2 teaspoon oregano
  • A pinch of red pepper flakes
  • Kosher salt to own taste
  • Fresh ground peppercorns to own taste

 

 

 

 

 

One of my favorite comfort foods to date is Sicilian-Style Stuffed Peppers; made with Sausage & Couscous. A delicious version of stuffed peppers made with quality Italian sausage, Ramano-Parmesan cheese, couscous cooked with Rosemary and Authentic olive oil, placed in sweet bell peppers served with fire roasted San Marzano tomato and red wine sauce.

Sicilian-Style Stuffed Peppers

hmccallum
A delicious version of stuffed peppers made with quality Italian sausage, Ramano-Parmesan cheese, couscous cooked with Rosemary and Authentic olive oil, placed in sweet bell peppers served with fire-roasted San Marzano tomato and red wine sauce.
5 from 3 votes
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 8 People
Calories 337 kcal

Ingredients
  

Sicilian- Style Stuffed Peppers

  • 1 pound quality Italian sausage casing removed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 cup zucchini diced
  • 1 cup water
  • 1 tablespoon olive oil for couscous
  • 1 tablespoon unsalted butter
  • ½ cup couscous uncooked
  • ¼ cup Parmesan cheese
  • 1 tablespoon basil fresh, chopped
  • 1 teaspoon oregano leaves fresh, chopped
  • ½ teaspoon Rosemary fresh chopped
  • kosher salt, to own taste
  • freshly ground pepper to own taste
  • 4 large sweet bell peppers halved seeds removed
  • ½ cup sauce from the recipe below
  • provolone cheese
  • chopped basil or flat-leaf parsley for garnish

For The Sauce

  • 1-28- ounce can of San Marzano tomatoes diced
  • 2 tablespoons tomato paste
  • 1 ounce Italian red table wine optional
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • 1 pinch red pepper flakes
  • kosher salt to own taste
  • fresh ground peppercorns to own taste

Instructions
 

  • Preheat oven to 350 degrees F
  • Place a metal frying pan over medium-high heat, add 1 pound of quality Italian sausage in which casing has been removed, break up sausage into small pieces. Cook for about 6 minutes.
  • Add onion to metal frying pan; cook for 3 or 4 minutes, till softened.
  • Add minced garlic to the metal frying pan; cook for about 1 minute, then add diced zucchini and cook 2-3 minutes longer.
  • Meanwhile, bring 1 cup of water to a boil in a small saucepan; add 1 tablespoon of authentic olive oil, and 1 tablespoon of unsalted butter to boiling water before adding 1/2 of a cup of uncooked couscous, cover with tight-fitting lid and remove from heat. Let sit for about 4 minutes before removing the lid.
  • Add grated Parmesan cheese to couscous, along with fresh chopped basil, freshly chopped oregano leaves, fresh chopped Rosemary, kosher salt, and freshly ground pepper to own taste. Combine gently.
  • In a large bowl combine sausage mixture with couscous mixture; reserve till needed.
  • In a 3-quart metal saucepan combine; diced fire-roasted San Marzano tomatoes, tomato paste, Italian red table wine, dried basil, dried oregano, pepper flakes, kosher salt and fresh ground peppercorns to own taste. Cook on low for about 8 minutes.
  • After the sauce has cooked for 8 minutes, add ½ of a cup of it to the meat and couscous mixture and combine.
  • Ladle the bottom of a large glass baking dish with part of the tomato sauce.
  • Fill the 8 pepper halves that you have washed, halved and removed seeds evenly with sausage and couscous mixture. Place in the large glass baking dish; do not overcrowd.
  • Ladle a bit more sauce on top of the stuffed peppers and top with a thick slice of provolone cheese. Reserve any leftover sauce to add to cooked peppers if desired.
  • Place in a preheated 350 degrees F oven; cook uncovered for about 19-23 minutes till peppers are tender but still slightly firm.
  • Remove from the oven and place on a heat-safe area to cool a few moments before serving.
  • May garnish with chopped fresh basil or flat-leaf parsley
  • Enjoy

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Serving: 01Calories: 337kcalCarbohydrates: 17gProtein: 12gFat: 24gSaturated Fat: 8gCholesterol: 49mgSodium: 505mgPotassium: 462mgFiber: 3gSugar: 5gVitamin A: 2782IUVitamin C: 112mgCalcium: 76mgIron: 2mg
Keyword Sicilian Stuffed Peppers, Stuffed Peppers
Tried this recipe?Let us know how it was!

 

 

 

If you enjoyed this recipe, here are a few other suggested recipes.

  • Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Every Italian family has their version of this delicious Italian recipe, and I have modified our original family recipe for a fresh taste every time. Combining multi-colored mini sweet peppers, raw cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.
  • Olio di peperoncino {Italian Chili Oil} originates from the southern region of Calabria. Olio di peperoncino consists of 2 simple ingredients, pure top-quality authentic olive oil, and dried chili peppers. It’s delicious on pizza, Italian bread, bruschetta, and even pasta dishes.
  • Stuffed Pepper Soup is one of those recipes that you will be thrilled with this easy-to-make, flavorful, and hearty soup if you love Stuffed Peppers. This Stuffed Pepper Soup is made with fresh organic ingredients such as green and yellow sweet bell peppers, mild Italian sweet sausage, lean ground beef, tomatoes, garlic, onions, a delicious broth,  and a wild rice blend all cooked to perfection in a rich broth.

 

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5 Comments

  • Reply
    Broccoli Alfredo Rice | The McCallum's Shamrock Patch
    March 17, 2021 at 10:06 am

    […] Sicilian-Style Stuffed Peppers, made with Sausage & Couscous. A delicious version of stuffed peppers made with quality Italian sausage, Ramano-Parmesan cheese, couscous cooked with Rosemary and Authentic olive oil, placed in sweet bell peppers served with organic fire-roasted San Marzano tomato and red wine sauce. […]

  • Reply
    Ernestine Evens
    August 15, 2018 at 2:09 pm

    Your stuffed peppers look great. I was wondering if you have any recipes that use raw meat in the peppers in which cooks inside of the pepper? I really used to love the old-school ones that where not browned ground beef, but raw beef that cooked in the pepper. The flavor was so good.

    • Reply
      hmccallum
      March 17, 2021 at 10:10 am

      Thank you, Ms. Evens. I do have recipes for them but not on the blog. I promise to add a few soon and will get back to you when I do.

  • Reply
    gretzky991
    November 17, 2015 at 4:55 pm

    Reblogged this on gretzky991.

  • Leave a Reply

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