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Beef And Feta Stuffed Peppers
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- #99959
Not your mother's stuffed bell peppers! Couscous is the secret ingredient.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup couscous, cooked
1/2 cup diced fresh tomatoes
1/2 cup soy or garbanzo beans, rinsed and drained
1 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
4 large red bell peppers
1/2 pound lean ground beef
1 tablespoon chopped shallots
1/4 cup crumbled feta cheese with garlic and herbs
directions
Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking dish.
In large bowl combine cooked couscous, tomatoes, beans, Italian seasoning and black pepper; set aside.
Cut off tops of bell peppers; remove seeds and membranes. Cook in boiling water 5 minutes; drain upside down on paper towels.
Coat large nonstick skillet with nonstick cooking spray. Add beef and shallots; cook over medium-high heat 5 minutes or until beef is browned. Drain beef mixture and add to couscous mixture in bowl; toss to blend.
Stuff bell peppers evenly with beef-couscous mixture; top with feta cheese. Place in baking dish.
Bake 10 to 15 minutes or until bell peppers are tender and cheese is melted.
added by
CathyL
nutrition data
413 calories, 15 grams fat, 50 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
April 17, 2012
I absolutely loved the filling in this recipe. I think ground lamb would have been even better though (and Greek seasoning in place of the Italian). The peppers didn't get quite as soft as I would have liked - they aren't baked very long like some recipes are. If you like a softer pepper then boil them longer (10 minutes). I couldn't find any suitable peppers that were short and stout for stuffing so I had to cut these lengthwise and stuff them that way (which worked fine). I used Israeli couscous (the larger pearl kind) which gave it really great texture.