Couscous and Beef Stuffed Bell Peppers

Couscous and Beef Stuffed Bell Peppers, mc2creativeliving.com

Couscous and Beef Stuffed Bell Peppers

I think we can all agree that bell peppers are the best veggies to stuff! I love bell peppers and stuffed bell peppers are something I make on a regular basis. There are almost endless ways to stuff them and enjoy these little gems.

Couscous and Beef Stuffed Bell Peppers, mc2creativeliving.com


You can stuff them with all kinds of meats and grains, make them vegetarian, top them with cheese, serve them with tomato sauce, I mean, you are only limited by your imagination. Of course for us, we have to have meat.

Couscous and Beef Stuffed Bell Peppers, mc2creativeliving.com

This recipe could not be simpler, only a few ingredients, and if you want, you can even use a shortcut by using a jar of your favourite tomato sauce.

Couscous and Beef Stuffed Bell Peppers, mc2creativeliving.com

I usually use rice when I’m making stuffed bell peppers but this time I wanted to try something different, and couscous came to mind. The stuffing is done pretty quickly with only a few ingredients. For seasoning, I used a shortcut, a couple of table spoonfuls of Thai chilli garlic sauce. It gives all the flavour and heat I like.

Couscous and Beef Stuffed Bell Peppers, mc2creativeliving.com

Couscous and Beef Stuffed Bell Peppers
 
Author:
Recipe type: Main dish
Prep time:
Cook time:
Total time:
 
Ingredients
  • FOR THE SAUCE:

  • 1 28oz can of crushed tomatoes
  • 1 tbsp of olive oil
  • 4 garlic cloves (minced)
  • 4 basil leaves (chopped)
  • 1 tbsp of fresh parsley (chopped)
  • 1 bay leaf
  • 1 tsp of sugar
  • 2 tsp of balsamic vinegar
  • Salt and pepper to taste
  • FOR THE STUFFING:
  • 6 bell peppers
  • 1 pound of ground beef
  • 1 tbsp of olive oil
  • 1/2 cup of couscous
  • 1 onion (diced)
  • 2 tbsp of Thai chilli garlic sauce
  • 1 cup of tomato basil sauce
  • Salt and pepper
Directions
  1. FOR THE SAUCE:
  2. In a sauce pan, heat the olive oil.
  3. Add in the garlic and cook for 2 minutes.
  4. Add in the remaining ingredients, bringing to a gentle boil.
  5. Lower the heat, cover and simmer for 30 minutes.
  6. Reserve
  7. FOR THE STUFFING:
  8. Start by cooking the couscous according to the package directions and reserve.
  9. In a pan, heat up the olive oil.
  10. Add in the onion and cook for 5 minutes.
  11. Add in the beef and cook until no pink remains (about 8 minutes).
  12. Salt and pepper to taste.
  13. Add in the Thai chilli garlic sauce and cook for another 3 minutes.
  14. Add in the cooked couscous and stir to combine.
  15. Add in one cup of the tomato sauce, and reserve.
  16. Cut the top off of the bell peppers and remove the seeds (do no discard the tops)
  17. In a glass oven safe dish, pour the remaining of the tomato sauce in the bottom.
  18. Stuff the bell peppers with the stuffing and place the bell peppers in the dish.
  19. Place the tops of the bell peppers back on top the stuffed bell peppers.
  20. Cover the dish with aluminium foil and bake in a preheated oven at 375F for 30 minutes.

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