Chicken and Couscous Stuffed Bell Peppers

I downloaded the recipe for Red Pepper, Corn, and Black Bean Chowder, and it references using 2 of the peppers from this recipe..... so basically this confusing recipe (Chicken and Couscous Stuffed Bell Peppers) really only needs 4 peppers for it, but I guess they figured you might make supplementary recipes requiring roasted red peppers, so why not include them as part of this recipe?! The proper way to create the recipe would have been simply to include only 4 peppers in this recipe, and to provide the roasting instructions in the "supplementary" recipes, but for some reason they decided to link different recipes together without making it obvious in the "master" recipe.

...given all the delicious ingredients. For us, this was not worth the hour plus it took to prepare. 

This was ok, but nothing super exciting.  A lighter alternative to traditional stuffed peppers with a little Greek flair from the mint. We are trying out the soup tonight with more of the roasted peppers!

My peppers were too big to fit under gas broiler with tops on, so just placed them on pan and placed tops on after I took them out. Turned out fine.

You may be right, but I don't think they should list that you need 8 red bell peppers for this recipe then.  I only pulled this particular recipe to make (none of those others), so it was/is still confusing for me.  

I haven't made the stuffed pepper recipe yet, but am looking forward to it, because I love stuffed red peppers.  But, I might have an answer to what to do with the other 4 peppers which are mentioned in the recipe.  There are two other recipes in the article which use the other peppers.  They give us the option of roasting  8 peppers at once for three different recipes.  I'm going to give the stuffed pepper four stars because I trust that it will be worthy. 

The recipe is part of a "Cook Once, Eat 3X" series.  So the other 4 peppers are used in the other recipes (red pepper, corn, and black bean chowder and pasta with romesco and garlic broccolini).

 Its a "Weekend Warrior" recipe so if you have the magazine to look at it has you use the other 4 peppers to make a soup and a pasta dish. Saves you the roasting step should you choose to make the other 2 recipes. Just use as peppers as you plan on stuffing.

In the magazine this recipe was the first of a series of three where you would use the remaining roasted peppers for other dishes during the week. The next recipe is a Red pepper chowder, and the following is a pasta with a romesco sauce. So the peppers are for those other recipes in the series. Hope that helps.

A very tasty dish, but the recipe leaves me hanging. We are to stuff four peppers and have four peeled peppers in reserve. Do we ever use the peeled peppers? thanks.

I made this tonight for dinner. It came together quickly. Changes I made: instead of couscous, I used farro since I had some leftover farro in the fridge. Very tasty. 

Regarding the arugula side salad that was described, instead of serving it on the side I mixed arugula in with the chicken mixture. After placing the stuffed peppers back in the oven with tops on and broiling 3 minutes, I removed the tops and put a little shredded arugula on top before replacing the pepper top.

My husband pronounced this a great meal! We both agreed we liked this better than traditional stuffed peppers with beef.  Cute presentation as well!