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Beef and couscous stuffed peppers recipe

Beef and couscous stuffed peppers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

A super-hearty stuffed pepper recipe. Serve as a main course or side dish.

89 people made this

IngredientsServes: 6

  • 5 green peppers
  • 900g minced beef
  • 250g chopped onion
  • 1 green pepper, chopped
  • 6 cloves garlic, finely chopped
  • 1 (500g) chunky sauce for bolognese, such as Dolmio's
  • 80g chopped onion
  • 175g tomato flavoured couscous
  • 225g grated mature Cheddar cheese

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Preheat oven to 190 C / Gas 5.
  2. Cut peppers in half, place them in a 23x33cm or similar sized baking dish and set aside.
  3. In a large frying pan over medium heat, saute the minced beef for 5 minutes. Add 250g chopped onion, chopped green pepper and garlic. Reduce heat to low, add chunky sauce and let simmer while preparing the couscous.
  4. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill peppers with the mixture. Top each with grated cheese.
  5. Bake at 190 C / Gas 5 for 20 minutes or until cheese is bubbly and slightly brown on top.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (71)

by JustShar

VERY GOOD!!! the only thing is, I asked 5 people at the grocery store what "Lentil Couscous mix" was, and believe it or not, NOT one of them knew?? so I bought a lentil rice mix instead, which worked just as well and was fantastic!-30 Sep 2006

by CATJENKINS

Just to be a bit more clear, the top five green peppers are not chopped, they are halved, gutted and cleaned. The two jars of spaghetti sauce are: 28oz is Ragu green pepper and mushroom sauce, and the 16oz is Hunt's Special Ready sauce. I save about a quarter of the sauce without the cous cous and spoon it around the peppers. Like I said, its a very meaty meal!-28 May 2001

by TSR3

I love these peppers. I made a some of changes: 1) used about 12 oz of cheese--half I mixed into the stuffing, and other half was sprinkled on top; 2) could not find tomato lentil couscous, so I used the parmesan/garlic/olive oil couscous I had on hand; 3) Instead of 2 jars spaghetti sauce I used 1 jar sauce, and 2 cans stewed tomatoes; 3) Used 1 pound ground round and 1 pound hot italian sausage; 4) Used green, red, orange and yellow bell peppers; 5) Since filling looked very soupy, I sprinkled Italian breadcrumbs over filling, just before sprinkling with cheese (hoping breadcrumbs would absorb some liquid)This was very good the first night (but I was not bowled over--would have rated this a 3 star recipe). However, after sitting in the fridge overnight, the flavors melded, texture firmed up (filling was not as soupy as it was the first night)--these peppers were absolutely fantastic as left-overs. My suggestion is to make these 1 day ahead of time so flavors/texture develop.Next time I may add some sun-dried tomatoes and mushrooms--and lentils! Thanks--you've made a stuffed pepper lover out of me.-24 May 2005


Beef and Couscous Stuffed Baby Bell Peppers

A colorful appetizer for any occasion. Tiny peppers packed with Ground Beef, spinach and couscous, sprinkled with reduced-fat cheese.

A colorful appetizer for any occasion. Tiny peppers packed with Ground Beef, spinach and couscous, sprinkled with reduced-fat cheese.

Share This Recipe

Use a potato masher to break up Ground Beef into small crumbles while browning.

Butcher Counter

Ground Beef

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Ingredients:

  • 1 pound Ground Beef
  • 15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
  • 2/3 cup regular or spicy 100% vegetable juice
  • 1/2 cup frozen chopped spinach, thawed, squeezed dry
  • 1/4 cup uncooked whole wheat or regular couscous
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Cooking:

Heat oven to 400°F. Cut bell peppers in half lengthwise remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two shallow-rimmed baking sheets.

Combine Ground Beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.

Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.

Nutrition:

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef, 30 servings: 49 Calories 18 Calories from fat 2g Total Fat (1 g Saturated Fat 1 g Monounsaturated Fat) 12 mg Cholesterol 99 mg Sodium 3 g Total Carbohydrate 0.6 g Dietary Fiber 4 g Protein 0.5 mg Iron 0.8 mg NE Niacin 0 mg Vitamin B6 0.3 mcg Vitamin B12 0.7 mg Zinc 2.3 mcg Selenium 9.2 mg Choline.

This recipe is a good source of Vitamin B12.

Butcher Counter

Ground Beef

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.


Recipe Summary

  • 5 green bell peppers
  • 2 pounds ground beef
  • 1 ½ cups chopped onion
  • 1 green bell pepper, chopped
  • 6 cloves garlic, minced
  • 1 (16 ounce) jar chunky pasta sauce
  • ½ cup chopped onion
  • 1 (6 ounce) package tomato lentil couscous mix
  • 8 ounces shredded sharp Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C).

Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.

Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.

Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.


Beef and couscous stuffed peppers recipe - Recipes

Stuffed peppers are a great way to put the last harvest of your summer vegetables to use. Prepped in under an hour, this creative recipe packs baby bell peppers with couscous, seasoned ground beef and spinach for an appetizer or entree that the entire family will love.

Whether you're looking for a delicious appetizer or easy dinner dish, mini stuffed peppers are a fun option. The hearty appetizer can easily be made from leftovers, just use the ground beef and couscous from last nights dinner and you'll be ready to go.

To start, cut the baby bell peppers in half lengthwise and remove the seeds and membranes. Mix together the ground beef and other ingredients and spoon the mixture into the peppers and sprinkle with cheese.

Bake the dish for about 30 minutes. Use a meat thermometer, a kitchen tool every home cook should have, to ensure that the ground beef is safe to eat. Serve the mini stuffed peppers alongside more of our iconic game day snack recipes.

Ingredients

1 pound ground beef
15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
2/3 cups regular or spicy 100% vegetable juice
1/2 cup frozen chopped spinach, thawed, squeezed dry
1/4 cup uncooked whole wheat or regular couscous
2 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Heat oven to 400°F. Cut bell peppers in half lengthwise remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two shallow-rimmed baking sheets.

Combine ground beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.

Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.


Couscous and Beef Stuffed Bell Peppers

"I think we can all agree that bell peppers are the best veggies to stuff! I love bell peppers and stuffed bell peppers are something I make on a regular basis. There are almost endless ways to stuff them and enjoy these little gems. You can stuff them with all kinds of meats and grains, make them vegetarian, top them with cheese, serve them with tomato sauce, I mean, you are only limited by your imagination. Of course for us, we have to have meat. This recipe could not be simpler, only a few ingredients, and you even use a shortcut by using a jar of your favourite tomato sauce."

Ingredients

  • 6 bell peppers
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 cup couscous
  • 1 onion (diced)
  • 2 tablespoons Thai chilli garlic sauce
  • 2 cups tomato basil sauce
  • tomato basil sauce

Start by cooking the couscous according to the package directions and reserve.

In a pan, heat up the olive oil.

Add in the onion and cook for 5 minutes.

Add in the beef and cook until no pink remains (about 8 minutes).

Add in the Thai chilli garlic sauce and cook for another 3 minutes.

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Beef and Couscous Stuffed Baby Bell Peppers

A colorful appetizer for any occasion. Tiny peppers packed with Ground Beef, spinach and couscous, sprinkled with reduced-fat cheese.

A colorful appetizer for any occasion. Tiny peppers packed with Ground Beef, spinach and couscous, sprinkled with reduced-fat cheese.

Share This Recipe

Use a potato masher to break up Ground Beef into small crumbles while browning.

Butcher Counter

Ground Beef

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Ingredients:

  • 1 pound Ground Beef
  • 15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
  • 2/3 cup regular or spicy 100% vegetable juice
  • 1/2 cup frozen chopped spinach, thawed, squeezed dry
  • 1/4 cup uncooked whole wheat or regular couscous
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Cooking:

Heat oven to 400°F. Cut bell peppers in half lengthwise remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two shallow-rimmed baking sheets.

Combine Ground Beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.

Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.

Nutrition:

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef, 30 servings: 49 Calories 18 Calories from fat 2g Total Fat (1 g Saturated Fat 1 g Monounsaturated Fat) 12 mg Cholesterol 99 mg Sodium 3 g Total Carbohydrate 0.6 g Dietary Fiber 4 g Protein 0.5 mg Iron 0.8 mg NE Niacin 0 mg Vitamin B6 0.3 mcg Vitamin B12 0.7 mg Zinc 2.3 mcg Selenium 9.2 mg Choline.

This recipe is a good source of Vitamin B12.

Butcher Counter

Ground Beef

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.


Beef and Couscous Stuffed Baby Bell Peppers

A colorful appetizer for any occasion. Tiny peppers packed with Ground Beef, spinach and couscous, sprinkled with reduced-fat cheese.

A colorful appetizer for any occasion. Tiny peppers packed with Ground Beef, spinach and couscous, sprinkled with reduced-fat cheese.

Share This Recipe

Use a potato masher to break up Ground Beef into small crumbles while browning.

Butcher Counter

Ground Beef

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.

Ingredients:

  • 1 pound Ground Beef
  • 15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
  • 2/3 cup regular or spicy 100% vegetable juice
  • 1/2 cup frozen chopped spinach, thawed, squeezed dry
  • 1/4 cup uncooked whole wheat or regular couscous
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Cooking:

Heat oven to 400°F. Cut bell peppers in half lengthwise remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two shallow-rimmed baking sheets.

Combine Ground Beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.

Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.

Nutrition:

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 80% lean ground beef, 30 servings: 49 Calories 18 Calories from fat 2g Total Fat (1 g Saturated Fat 1 g Monounsaturated Fat) 12 mg Cholesterol 99 mg Sodium 3 g Total Carbohydrate 0.6 g Dietary Fiber 4 g Protein 0.5 mg Iron 0.8 mg NE Niacin 0 mg Vitamin B6 0.3 mcg Vitamin B12 0.7 mg Zinc 2.3 mcg Selenium 9.2 mg Choline.

This recipe is a good source of Vitamin B12.

Butcher Counter

Ground Beef

Learn more about this cut and other cuts at Beef. It’s What’s for Dinner.


Couscous and Beef Stuffed Peppers

Any of you who have been reading my blog since the beginning may remember my study abroad roommate, Julia, who was my favorite partner in crime in the kitchen when I lived in Copenhagen. Recently, she challenged me to a new cooking challenge and I had to take her up on it. My challenge was to order from a meal delivery service and treat my box like a Chopped basket to see what I can come up with. For my first week, I ordered from HelloFresh and I’m loving this challenge so far! I laid out my proteins, carbs, produce, and sauces and seasonings for the week and started brainstorming. For day one I came up with these couscous and ground beef stuffed bell peppers.

Growing up, one of my parents’ go to dinners was classic stuffed peppers with ground beef, tomato sauce, and Rice-A-Roni. It wasn’t my favorite, but we had it every time my best friend came over because she would always request it, so I’ll always have fond memories of this dish. I think part of why I wasn’t crazy about it was that bell peppers have never been, and still aren’t, a veggie that I particularly enjoy. Growing up, I’d eat the filling out of the pepper like a bowl and leave the pepper behind. In fact, when I sent my mom a photo of this dish she immediately asked whether I intended to eat the pepper, and I’m proud to tell you all that I did (well, half of it). Despite my hesitance to feature bell peppers in a dish, looking over the ingredients available to me in my HelloFresh box for the week, this seemed like an amazing idea and I’m so glad I went for it. These were incredible the nostalgia of stuffed peppers growing up mixed with the elevated flavor profile made this the perfect recipe. I’ve already got some dishes planned for this challenge for the rest of this week, and I plan to keep going with this in the weeks to come. Thanks Julia for the idea, because it’s gotten me to be creative in the kitchen and has made grocery shopping a breeze! I’ll be sharing what I make with all of you and including the recipes, so scroll down to make today’s recipe.


Stuffed Peppers – Any Colour

I have used green peppers in this recipe but you can use red, orange or yellow peppers – or a mix so that a person gets perhaps half a red pepper and half a yellow pepper. They all taste slightly different – it is just a matter of personal preference. The only preparation required is to cut in half length ways, cut out the pith and seeds and lay them in a baking tray.

It is the roasting of the peppers that bring pout the full flavour and sweetness.

Local peppers are plentiful in late summer. Check your local food supplier to see what different shapes and types of pepper are available. They tend to be available from supermarkets all year round.


This was one of my favorite recipes I ordered from HelloFresh! I’ve included a bunch of my favorite HelloFresh recipes on my website. Recipe credit goes to them, however I have made a few modifications to the recipe below to make it more macro-friendly.

If you are interested in trying HelloFresh, click here to use my promo code for $40 off your first box.

INGREDIENTS:

1 unit chicken stock concentrate

10 oz 90% lean ground beef

1 tbsp tuscan heat seasoning

1/4 cup or 1 oz monterey jack cheese

1/2 cup dry israeli couscous

INSTRUCTIONS:

Serves two individuals. Cook time: 35 minutes.

Adjust rack to the middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell pepper lengthwise remove core and seeds. Place on a baking sheet and drizzle with oil. Season with salt and pepper. Roast until browned and softened, about 20 minutes.

Melt butter in a small, lidded pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water and bring mixture to a boil. Once boiling, cover, reduce heat to low, and cook until tender, 10-12 minutes. Keep covered until ready to serve. Meanwhile, halve, peel, and dice onion. Finely dice tomato.

Heat a drizzle of oil in a large pan over medium heat. Tip: use cast iron pan or other oven-safe pan! Add onion and cook, stirring, until softened, 4-5 minutes. Add beef and Tuscan Heat Spice season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Carefully pour out and discard any excess grease, leaving filling in pan.

Stir tomato paste and diced tomato into pan until thoroughly combined, then add stock concentrate and ⅓ cup water season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat.

Once bell pepper is done roasting, stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half in the mixture. Sprinkle evenly with cheese. If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper in there.

Bake stuffed pepper in oven until cheese has melted, 3-4 minutes. Divide pepper halves and remaining filling between plates and serve.

NUTRITION INFORMATION:

592 calories / 26.1 g fat / 47.1 g carb / 40.3 g protein

Tip: For lower carb content, knix the couscous and replace with cauliflower rice or a chopped veggie, such as zucchini!