Recipe by The Beef Checkoff
"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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15 baby sweet bell peppers (about 2-1/2 to 3 inches long)
baby sweet bell peppers (about 2-1/2 to 3 inches long)
regular or spicy 100% vegetable juice
frozen chopped spinach, thawed, squeezed dry
uncooked whole wheat or regular couscous
dried oregano leaves
ground black pepper
reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Couscous Stuffed Baby Bell Peppers
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 18
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