I started making this recipe a few years back, when I ate meat on a more regular basis. Since then, I've toyed with the idea of making this recipe vegetarian by substituting chickpeas, walnuts, or extra cheese in place of the ground beef. But I've realized that I really do enjoy eating meat once in awhile, particularly when it's locally raised grass fed beef from Thousand Hills Cattle Company. Since this recipe only uses a quarter pound of beef for two servings, I typically freeze the remaining beef in quarter pound portions for use in future dinners.
I've had the best results with short, wide bell peppers. They are easier to stuff than tall, skinny peppers, and fit more readily into my covered baking dish. To hollow out the peppers, slice off the very tops to remove the stems, and then carve out the insides.
Adapted from the Real Simple recipe by Kate Merker
- 1/4 pound ground beef
- 1/3 cup dry couscous
- 2 green onions, chopped
- 1/2 cup crumbled feta cheese
- 2 red bell peppers, hollowed
- salt and pepper
Preheat oven to 400 degrees Fahrenheit.
Brown beef in a medium skillet over medium heat. Drain excess fat if desired.
Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Stir in couscous, cover, and remove from heat. Let stand for five minutes and fluff.
Combine the browned beef, prepared couscous, green onions, and feta. Spoon into hollowed bell peppers and season with salt and pepper.
Bake the stuffed peppers in a covered baking dish for 45 minutes, or until the filling has lightly browned and the peppers are tender.