Beef and Couscous Stuffed Baby Bell Peppers
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1 HRS 15 MINS
Time to Cook
Step 1Heat oven to 400°F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two shallow-rimmed baking sheets.
Cooking Tip:Two broiler pans may be substituted for baking sheets.Five medium bell peppers (any color), cut lengthwise into sixths may be substituted for mini peppers. Continue as directed in step 2.
Step 2Combine 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.
Step 3Bake, 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.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving, using 80% lean ground beef, 30 servings: 49 Calories; 18 Calories from fat; 2g Total Fat (1 g Saturated Fat; 1 g Monounsaturated Fat;) 12 mg Cholesterol; 99 mg Sodium; 3 g Total Carbohydrate; 0.6 g Dietary Fiber; 4 g Protein; 0.5 mg Iron; 0.8 mg NE Niacin; 0 mg Vitamin B6; 0.3 mcg Vitamin B12; 0.7 mg Zinc; 2.3 mcg Selenium; 9.2 mg Choline.
This recipe is a good source of Vitamin B12.