New this month
Get the Allrecipes magazine just $5!

Beef and Couscous Stuffed Baby Bell Peppers

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


1 h 15 m servings 47 cals
Original recipe yields 30 servings (30 appetizers)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 6
Most helpful
Most positive
Least positive

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 e...

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...

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...

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...

I can't believe I never thought of stuffing baby bell peppers before ! I buy them often, in big bags, from Costco or BJ's to put in the kid's lunch boxes, and sometimes they start to go bad bef...

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...