Stuffed peppers are an incredible method to put the last gather of your mid year vegetables to utilize.
Prepared in less than 60 minutes, this innovative recipe packs infant bell peppers with couscous, prepared ground hamburger and spinach for a appetizer or entree that the whole family will cherish.
Regardless of whether you’re searching for a delightful appetizer or simple supper dish, smaller than usual stuffed peppers are a fun choice.
The hearty appetizer can undoubtedly be produced using extras, simply utilize the ground hamburger and couscous from a nights ago supper and you’ll be all set.
To begin, sliced the baby bell peppers in half lengthwise and eliminate the seeds and membranes. Combine the ground beef and different ingredients and spoon the blend into the peppers and sprinkle with cheese.
Heat the dish for around 30 minutes. Utilize a meat thermometer, a kitchen device each home cook ought to have, to guarantee that the ground beef is safe to eat.
Serve the small stuffed peppers close by a greater amount of our notable game day snack recipes.
Beef and Couscous Stuffed Baby Bell Peppers
- 1 pound ground beef
- 15 baby sweet bell peppers (around 2-1/2 to 3 inches in length, around 1-1/4 pounds)
- 2/3 cups standard or spicy 100% vegetable juice
- 1/2 cup solidified chopped spinach, thawed, crushed dry
- 1/4 cup uncooked entire wheat or normal couscous
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup decreased fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-mix cheese
Warmth stove to 400°F. Cut bell peppers down the middle the long way; eliminate seeds and membranes, however not stem. Spot peppers, cut-sides up, on two shallow-rimmed preparing sheets.
Combine ground beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in enormous bowl, blending delicately however altogether. Spoon beef blend equitably into peppers. Sprinkle with cheese.
Heat, revealed, in 400°F stove 25 to 30 minutes or until moment read thermometer embedded into focus of pepper registers 160°F and peppers start to brown. Let stand 5 minutes before serving.