Stuffed with a hearty mix of ground beef, spices, and couscous, these stuffed bell peppers make an excellent one-dish meal. Any color bell pepper will work, but the yellow and orange are particularly sweet in this recipe. Want to create smaller servings for the kiddos? Use snack-sized peppers instead.
Yield : 4 servings
- ¾ cup dry rice or Israeli couscous
- 4 large bell peppers or 6-8 Snackabelle Red Peppers, tops cut off, seeds and insides removed
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, chopped
- 1 tsp cinnamon
- 1 tsp chili powder
- Salt and pepper
- 1½ cup grated cheddar cheese, divided
- ¼ cup grated Parmesan
- Pint of halved cherry tomatoes or 2 cups diced tomatoes
- Preheat oven to 450 degrees℉. Cook couscous or rice according to instructions.
- Meanwhile, brown the meat with garlic and onions (add chopped up pepper tops if you’d like) and season with cinnamon, chili powder, and salt and pepper to taste. When the meat is cooked through, add cherry tomatoes and let simmer for 10-15 minutes, stirring frequently.
- Combine couscous and meat mixture, adding in one cup of the cheddar cheese and all of the Parmesan. Spoon mixture into peppers and place in a casserole dish. Top each pepper with the remaining cheddar.
- Cook uncovered in the oven for about a half hour. Serve hot.
Featured Ingredient: Bell Peppers
Bell peppers are known for their sweetness and crunch, and are a staple definitely worth keeping on hand. Slice and eat them raw, dip them in hummus for a snack, or chop smaller for topping salads. They also add flavor to a large range of cooked dishes. Bell peppers are a great natural source of vitamin C and potassium, as well as antioxidants. With different varieties producing orange, red, yellow, purple and green fruits, bell pepper plants can be as beautiful as they are useful. They grow well in the ground as well as in containers, making them a great addition to limited-space gardens. Learn how to grow bell peppers in your garden this summer.
Recipe by Susannah Felts.