Beef and Couscous Stuffed Baby Bell Peppers Recipe
Beef and Couscous Stuffed Baby Bell Peppers Recipe photo by The Beef Checkoff

Beef and Couscous Stuffed Baby Bell Peppers Recipe

Publisher Photo
Tiny peppers are packed with Ground Beef, spinach and couscous for a colorful appetizer that's easy on the waistline at only 35 calories each.
Recipe Courtesy of The Beef Checkoff
TOTAL TIME: Total Time: 1 Hour to 1 Hour 20 min.
MAKES:30 servings
TOTAL TIME: Total Time: 1 Hour to 1 Hour 20 min.
MAKES: 30 servings

Ingredients

  • 1 pound Ground Beef
  • 15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
  • 2/3 cup regular or spicy 100% vegetable juice
  • 1/2 cup frozen chopped spinach, thawed, squeezed dry
  • 1/4 cup uncooked whole wheat or regular couscous
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

Directions

  1. Heat oven to 400°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°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving. Yield: 30 servings.
Originally published as Beef and Couscous Stuffed Baby Bell Peppers in The Beef Checkoff 2014

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MY REVIEW
Reviewed May. 14, 2014

"Fun appetizers that everyone loved"

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