In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Couscous-Stuffed Peppers
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- #123281
Bell peppers are stuffed with a ground beef mixture made with couscous, tomato sauce, and Mediterranean-style seasonings.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
4 large bell peppers
1/2 pound ground beef
1/2 cup chopped onion
1 clove garlic, finely chopped
1 can (15 ounce size) tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2/3 cup uncooked couscous
1/2 cup water
pine nuts, if desired
fresh cilantro, if desired
directions
Slice the tops off the bell peppers. Remove the seeds and membranes and rinse the inside of the peppers well. Invert the peppers on paper toweling to dry.
Heat a skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook, stirring occasionally, for 5 minutes or until the beef is browned. Drain off any excess grease.
Add the tomato sauce, cumin, salt, cinnamon, cayenne, and couscous to the skillet. Cook, stirring constantly, for 1 minute or until well mixed.
Place the water in the bottom of the crock pot. Place the peppers cut side up in the crock pot. Divide the couscous between the peppers.
Cover the crock pot and cook on low heat for 3-4 hours or until the peppers are tender and the couscous is cooked.
Garnish the couscous-stuffed peppers with pine nuts and cilantro, as desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
332 calories, 12 grams fat, 40 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
May 21, 2015
I used barley instead of couscous, cut the peppers in half lengthwise and placed them flat in a Pyrex dish to cook in the oven for ~35-45 minute on 180 Celsius. This dish is delicious!!!
October 19, 2014
Nice change from traditional stuffed peppers
August 12, 2013
I liked the use of couscous instead of the usual rice-stuffed peppers. Great flavor in the meat mixture and the peppers were nice and tender but yet still held their shape for serving.