Beef and Couscous Stuffed Baby Bell Peppers Recipe - Allrecipes.com
Beef and Couscous Stuffed Baby Bell Peppers Recipe
  • READY IN hrs

Beef and Couscous Stuffed Baby Bell Peppers

Recipe by  

"Spinach, couscous, and ground beef fill colorful mini peppers that are baked with a cheese topping for a pretty and flavorful appetizer."

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Ingredients Edit and Save

Original recipe makes 30 appetizers Change Servings
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  • PREP

    35 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Heat oven to 400 degrees F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two rimmed baking sheets.
  2. 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.
  3. Bake, uncovered, in 400 degrees F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160 degrees F and peppers begin to brown. Let stand 5 minutes before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Tip:  Five medium bell peppers (any color), cut lengthwise into sixths may be substituted for mini peppers. Continue as directed in step 2.
  • Cook's Tip:  Two broiler pans may be substituted for baking sheets.
  • Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
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Reviews More Reviews

Aug 20, 2013

I chose to make this as an entree for dinner tonight and used a red, yellow, and orange bell pepper. I cut them in half and filled them, making 6 stuffed peppers. I really liked the flavor and especially enjoyed a new way to use the couscous.

 
Sep 01, 2013

We really love our peppers so this was another great way to incorporate them into our weekly meals! I make stuffed peppers regularly but this recipe with couscous and using the mini peppers was a new twist and fun; it gave greater options for how much any of us wanted to eat. They are also great for "snacking". They were easy to grab quickly and pop in your mouth after a few seconds in the microwave.

 

6 Ratings

Aug 18, 2013

We both really enjoyed these peppers. Mine were a little bigger than the baby peppers, and I used it as a main dish rather than appetizer. I also used pearl couscous so we could tell it was in there. Very good, and I'd do it again no problem!

 
Aug 02, 2013

This makes for a great appetizer if you use the baby bell peppers. My family liked this, and I will make again, but next time will use regular sized peppers. I did use ground sirloin with this and a three cheese combo of Parmesan, Romano & asiago.

 
Feb 10, 2014

This was great! I didn't add the couscous because I didn't think it'd be necessary. However, my peppers turned out to be a little bit wet (there was a puddle at the bottom of each one). I didn't mind because I mixed the liquid with some wild rice and it tasted delicious. But next time I'll include the couscous with the beef because I'm sure it would soak up all the liquids! Also, I used tomato pasta sauce instead of juice and it turned out to be a delicious choice! I also used larger peppers so it turned out to be a main course with a side of rice. YUMMY!

 

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Nutrition

  • Calories
  • 47 kcal
  • 2%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 88 mg
  • 4%

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

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