Easy Creole Stuffed Peppers

As cooler weather blows in, even here in Florida, comfort food comes to mind.  Something that will stick to your ribs and warm you to your bones.  But that doesn’t have to be a recipe that keeps you in the kitchen for hours, simmering away. 

These flavor packed stuffed peppers are super easy to make and need only five ingredients.  It was originally created for a contest that had to use Progresso soup (as you can see by the picture!).  The soup makes a great base, and the couscous actually cooks right in it, which really carries the flavor throughout the recipe.  

Easy Creole Stuffed Peppers

Easy Creole Stuffed Peppers

2 green bell peppers
18.5 ounce can Progresso Rich and Hearty Lentil and Andouille Sausage Soup
1/2 cup couscous
2 tablespoons chopped fresh cilantro
4 ounces pepper jack cheese, shredded
Additional fresh cilantro for garnish

Preheat oven to 375 degrees. Spray an 8″ x 8″ x 2″ baking dish with non-stick cooking spray; set aside.

Cut the top 1/4-inch off of the peppers, remove seeds and veins. If necessary, cut a very small slice off of the bottom of the peppers so that they sit flat. Place peppers onto a microwave-safe plate and microwave on high until they begin to slightly soften, approximately 2 – 3 minutes. Remove from microwave; set aside.

Place the soup into a medium saucepan with a lid. Bring to a boil over high heat. Stir in the couscous, place lid onto saucepan and remove from heat. Allow to sit 5 minutes; stir. Mix in the chopped cilantro.

Fill the peppers halfway with the soup/couscous filling. Add 1/4 of the shredded cheese into each pepper; top with remaining filling. Place stuffed peppers into the prepared baking dish. Cover with aluminum foil and place in preheated oven. Bake for 12 – 15 minutes until heated through. Top peppers evenly with the remaining shredded cheese. Broil under high heat until cheese melts and begins to bubble.

Garnish with fresh cilantro and enjoy!

Makes 2


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