Beef Couscous Stuffed Peppers Recipes

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STUFFED PEPPERS



Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

  • Heat oven to 350°F.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

STUFFED PEPPERS



Stuffed Peppers image

This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
  • Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
  • Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

Nutrition Facts : Calories 442 g, Fat 16 g, Protein 25 g

BEEF & COUSCOUS STUFFED PEPPERS



Beef & Couscous Stuffed Peppers image

Love stuffed peppers. Wanted to take my recipe and change it up a little by adding couscous couscous in place of rice. Also discovered these can be made in crockpot! Well the combination of the cooking method or the couscous couscous made these so moist and delicious!

Provided by Lisa G. Sweet Pantry Gal

Categories     Other Main Dishes

Time 7h15m

Number Of Ingredients 9

1-2 lb ground beef
1/4 c dry couscous couscous
1/4 c italian bread crumbs
1/4 c ketchup
1 Tbsp worcestershire sauce
1/4 c finely chopped onions
1/8 c finely chopped peppers
s&p
6-8 any color peppers

Steps:

  • 1. Slice tops off peppers and save. Clean out seeds, thin slice bottoms so peppers stand up.
  • 2. Combine ground beef couscous couscous, and rest of ingredients for peppers. Lightly pack each pepper.
  • 3. Place in crockpot with 1/4 cup water. Slow cook low in crockpot for 6-8hrs. Top w/sauce and serve.
  • 4. SAUCE 1 cup brown gravy 1 cup ketchup pinch cinnamin S&P Wisk together and warm, add on top peppers with some on side. Or use to top mash potatoes.

COUSCOUS-STUFFED PEPPERS



Couscous-Stuffed Peppers image

Bell peppers are stuffed with a ground beef mixture made with couscous, tomato sauce, and Mediterranean-style seasonings.

Provided by ilovetocook23

Time 5h

Yield 4

Number Of Ingredients 13

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 ground red pepper (cayenne)
2/3 cup uncooked couscous
1/2 cup water
pine nuts, if desired
fresh cilantro, if desired

Steps:

  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker. Cover and cook on low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro.

Nutrition Facts :

BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS



Beef & Couscous Stuffed Roasted Bell Peppers image

Make and share this Beef & Couscous Stuffed Roasted Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
4 large red bell peppers or 4 large yellow bell peppers, cut lengthwise in half and seeded
1 cup zucchini, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups water
1 (5 7/8 ounce) package olive oil and garlic-flavored couscous
2 tablespoons pitted kalamata olives or 2 tablespoons ripe olives, coarsely chopped
1/4 cup feta cheese, crumbled

Steps:

  • Heat oven to 450 degrees.
  • In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
  • Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
  • Set aside.
  • Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
  • Pour off drippings.
  • Season with salt and pepper.
  • Stir water and seasonings packet from couscous mix into beef mixture.
  • Bring to a boil.
  • Stir in couscous; remove from heat.
  • Cover and let stand 5 minutes.
  • Stir in olives.
  • Spoon beef mixture evenly into each pepper half; sprinkle with cheese.

Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4

TUSCAN BEEF-STUFFED PEPPERS WITH PEARLED COUSCOUS AND MELTED MOZZ



Tuscan Beef-Stuffed Peppers with Pearled Couscous and Melted Mozz image

Didn't grow up with stuffed peppers? Here's a quick 101: hollowed out bell peppers are filled with any combination of meat, grains, vegetables, and spices. Of course, that doesn't quite sum up how delicious and, for some, nostalgia-inducing they are. They're sweet, savory, and hearty-perfect any occasion. Whether you're familiar with stuffed peppers or a newbie, there's a lot to love about this version. The foundation is pearled couscous, which lends a nutty taste and unrivaled texture. Ground beef, juicy tomatoes, and Tuscan spices are stirred in, and, once stuffed, the peppers receive a sprinkle of melty mozzarella. Tucking into one of these will make you feel like a kid again.

Provided by HelloFresh

Categories     main course

Time 35m

Number Of Ingredients 13

2 unit Green Bell Pepper
½ cup Israeli Couscous
1 unit Yellow Onion
1 unit Roma Tomato
10 ounce Ground Beef
1 tablespoon Tuscan Heat Spice
1.5 ounce Tomato Paste
1 unit Chicken Stock Concentrate
½ cup Mozzarella Cheese
5 teaspoon Vegetable Oil
1 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes.
  • Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat. While couscous cooks, halve, peel, and dice onion. Finely dice tomato.
  • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef and Tuscan Heat Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. TIP: If there's excess grease in your pan, carefully pour it out.
  • Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. Add stock concentrate and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat.
  • Once bell peppers are done, remove from oven and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half into the mixture. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.) Sprinkle evenly with mozzarella.
  • Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Divide remaining filling between plates. Top with stuffed peppers and serve.

Nutrition Facts : Calories 770 kcal, Fat 47 g, SaturatedFat 17 g, Carbohydrate 50 g, Sugar 11 g, Protein 38 g, Fiber 7 g, Cholesterol 130 mg, Sodium 490 mg

SWEET AND SOUR COUSCOUS-STUFFED PEPPERS



Sweet and Sour Couscous-Stuffed Peppers image

Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 large shallot, cut into chunks
1 1/2 tablespoons olive oil
1/2 pound lean ground beef
2 tablespoons plus 4 teaspoons tomato paste
1/3 cup chopped fresh parsley, dill or a combination
1/3 cup golden raisins
2 tablespoons red wine vinegar
Kosher salt
4 red, yellow, orange or green bell peppers or a mix of colors, halved lengthwise and seeded
1/2 cup whole wheat couscous
3/4 cup grated asiago cheese

Steps:

  • Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
  • Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
  • Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
  • Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

BEEF AND COUSCOUS STUFFED BABY BELL PEPPERS



Beef and Couscous Stuffed Baby Bell Peppers image

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

Provided by Allrecipes Member

Time 1h15m

Yield 30

Number Of Ingredients 10

1 pound ground beef
15 each baby sweet bell peppers (about 2-1/2 to 3 inches long)
⅔ cup regular or spicy 100% vegetable juice
½ cup frozen chopped spinach, thawed, squeezed dry
¼ cup uncooked whole wheat or regular couscous
2 cloves garlic, minced
½ teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon ground black pepper
½ cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 47 calories, Carbohydrate 3.4 g, Cholesterol 9.2 mg, Fat 2 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 88.2 mg, Sugar 0.2 g

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