Couscous-Stuffed Peppers with Basil Sauce

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Strange, yet incredibly yummy!!! Can't wait for the leftover pepper for lunch tomorrow! Will make again. :P

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This is a great recipe that really delivers on taste and fills you up. I found it easy to make as well, which is always a bonus for me with two small children at my feet during meal preparation! As other reviewers said, I added a bit more water to the couscous before baking. I also covered the tops with tin foil about half way through the cooking time. I didn't have currants to hand so used raisins instead, which worked well. The sauce really makes this dish come alive, though I think I'll use half the garlic next time!

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My family loves this recipe! I substitute quinoa for the couscous because my husband can't have the couscous and it works great! I've even served this for company and the raved about it afterwards.

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Absolutely loved this recipe. The basil sauce is great; I find the sauce is certainly best with the crème fraiche, I don't think I would ever substitute it for anything else. I strongly recommend it. If anyone complains of dry couscous, you have to make sure to put enough water in the pan so it does not dry out.

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Enjoyed the recipe. We made both couscous and quinoa like she mentioned having in Santa Fe and filled half the peppers with couscous and half with quinoa. We prefered the quinoa as the couscous dried out too much in the oven and became a little sandy. We parcooked the peppers because I knew the stuffing would not need an hour of cooktime in the oven. Substituted goat cheese for the feta. We enjoyed the flavors. Also cut our peppers in half and filled them laying down as we were serving it as a side dish.

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Could you use bottled basil sauce like bertolli instead of water half way thru?

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these were okay. i didn't think the cumin mixed well with the other flavors. especially not the feta. the basil sauce didn't go well with it either. next time i may leave out the cumin and try something different. maybe some lemon and garlic.

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Great!! Loved the basil sauce- it really made the dish. I also added pine nuts to the stuffing and it was delicious.

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My sister became a vegetarian so I made these peppers, WOW. I did cut the peppers in half and filled them while laying down and added whatever was left over the top of all. Great

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I substituted the cous cous for quinoa and used a little less than 3/4 of a cup. Also, I used a bag of mini bell peppers from Loblaws and one medium orange pepper. It was the -perfect- amount of filling. I would suggest to bake it for a little longer, but other than that all 6 of my guests LOVED this dish and so did I. I, made the basil sauce in advance and I didn't really like it because there was just too much sour cream for me. I also forgot to serve it with my peppers but I think it's okay as a dip. I tried it with celery and it was yummy!