Beef & Couscous Stuffed Roasted Bell Peppers ๐ถ๏ธ
Overview:
This savory recipe for Beef & Couscous Stuffed Roasted Bell Peppers is a delightful fusion of flavors and textures, perfect for a hearty meal that’s both satisfying and healthy. Combining lean ground beef, colorful bell peppers, zucchini, and Mediterranean-inspired ingredients like olives and feta cheese, these stuffed peppers are bursting with wholesome goodness. With just a few simple steps, you can create a dish that’s sure to impress your family and friends. Let’s dive into the culinary adventure!
Nutritional Information:
- Calories: 433.7 per serving
- Fat Content: 14.6g
- Saturated Fat Content: 6.2g
- Cholesterol Content: 82mg
- Sodium Content: 373.5mg
- Carbohydrate Content: 43.9g
- Fiber Content: 5.9g
- Sugar Content: 7.8g
- Protein Content: 31.4g
- Servings: 4
Ingredients:
| Ingredients | Quantity |
|---|---|
| Lean ground beef | 1 lb |
| Red bell peppers | 4 |
| Yellow bell peppers | 1 |
| Zucchini | 1/4 |
| Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
| Water | 1 1/4 cups |
| Couscous | 1 cup |
| Kalamata olives | 2 tbsp |
| Ripe olives | 2 tbsp |
| Feta cheese | 1/4 cup |
Instructions:
-
Preparation:
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- Line a 15 x 10-inch jelly-roll pan with parchment paper.
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Roasting the Bell Peppers:
- Slice the red and yellow bell peppers in half lengthwise, removing the seeds and membranes.
- Arrange the pepper halves, cut-side down, on the prepared baking sheet.
- Roast in the preheated oven for 10 to 15 minutes, or until the peppers begin to brown. Set aside.
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Cooking the Beef Mixture:
- In a large nonstick skillet, cook the lean ground beef and finely diced zucchini over medium heat for 8 to 10 minutes, or until the beef is browned and no longer pink, breaking it up into 1/2-inch crumbles as it cooks.
- Drain off any excess drippings from the skillet.
- Season the beef and zucchini mixture with salt and pepper to taste.
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Preparing the Couscous:
- Stir the water and the seasoning packet from the couscous mix into the beef mixture in the skillet.
- Bring the mixture to a boil.
- Stir in the couscous, then remove the skillet from the heat.
- Cover and let the mixture stand for 5 minutes to allow the couscous to absorb the liquid.
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Final Assembly:
- After the couscous has rested, fluff it with a fork.
- Stir in the sliced Kalamata and ripe olives to add a burst of Mediterranean flavor.
- Spoon the beef and couscous mixture evenly into each roasted pepper half, mounding it slightly.
- Sprinkle crumbled feta cheese over the top of each stuffed pepper for a creamy, tangy finish.
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Serving:
- Arrange the stuffed peppers on a serving platter and garnish with fresh herbs if desired.
- Serve immediately and enjoy the delicious combination of flavors and textures!
Tips:
- Feel free to customize the filling by adding your favorite vegetables or spices.
- For a vegetarian option, swap the ground beef with cooked lentils or chickpeas.
- These stuffed peppers can be prepared ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
With its vibrant colors, robust flavors, and wholesome ingredients, this Beef & Couscous Stuffed Roasted Bell Peppers recipe is sure to become a new family favorite. Whether you’re cooking for a special occasion or a weeknight dinner, these stuffed peppers are a delicious and nutritious option that will satisfy everyone around the table. Enjoy every bite of this delightful culinary creation! ๐ฝ๏ธ๐ฅฉ๐ถ๏ธ
