Beef couscous stuffed roasted bell peppers are a delightful and flavorful dish that combines the savory taste of beef, the nutty flavor of couscous, and the sweetness of roasted bell peppers. This dish is a perfect meal for any occasion, whether it's a weeknight dinner or a special gathering. With its vibrant colors and textures, this dish is sure to impress your guests and become a favorite in your kitchen.
Here are our top 7 tried and tested recipes!
BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS
Make and share this Beef & Couscous Stuffed Roasted Bell Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
- Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
- Set aside.
- Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
- Pour off drippings.
- Season with salt and pepper.
- Stir water and seasonings packet from couscous mix into beef mixture.
- Bring to a boil.
- Stir in couscous; remove from heat.
- Cover and let stand 5 minutes.
- Stir in olives.
- Spoon beef mixture evenly into each pepper half; sprinkle with cheese.
Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4
RAINBOW BELL PEPPER COUSCOUS
This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
- Transfer to a platter or large bowl and serve with lemon wedges for squeezing.
MOROCCAN COUSCOUS STUFFED PEPPERS
Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.
Provided by Cheri Liefeld
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
- Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
- In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
- Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.
Nutrition Facts : ServingSize 1 Serving
COUSCOUS-STUFFED RED BELL PEPPERS
Looking for a quick and easy dinner served in a different way? Then this colorful meal-in-a-pepper is for you! And you don't precook the peppers, so they're very fresh-tasting.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Cook couscous in water as directed on box omitting oil; cover to keep warm.
- Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.
- Stir spinach and cheese into couscous. Spoon mixture into pepper halves.
Nutrition Facts : Calories 390, Carbohydrate 74 g, Cholesterol 10 mg, Fat 1/2, Fiber 8 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g
COUSCOUS STUFFED BELL PEPPERS
Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.
Provided by Mrs B
Categories Peppers
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F/180C/gas mark 4.
- Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
- Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
- Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
- Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
- Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.
Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5
COUSCOUS-STUFFED PEPPERS FOR TWO
This is a relatively quick vegetarian stuffed pepper recipe I made using ingredients I had on hand. Instead of cabbage, you could easily sub other veggies you have available, though I really liked the crunchy texture it added to the meal.
Provided by Leigh Ann Zerr
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes.
- Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.
- Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce.
- Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 678.9 calories, Carbohydrate 88 g, Cholesterol 41.2 mg, Fat 23.5 g, Fiber 19.6 g, Protein 30.6 g, SaturatedFat 8.5 g, Sodium 1828.8 mg, Sugar 29.8 g
GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS
This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.
Provided by Catherine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
- Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g
Tips:
- Choose the right bell peppers: Look for firm, brightly colored bell peppers with smooth skin. Avoid any peppers with blemishes or bruises.
- Prepare the bell peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
- Make sure the filling is well-seasoned: The filling should be flavorful and well-seasoned. Use a variety of herbs and spices to create a delicious and aromatic filling.
- Stuff the peppers tightly: Stuff the peppers tightly with the filling, but not so tightly that the peppers burst. You should be able to fit about 1 cup of filling into each pepper.
- Roast the peppers at a high temperature: Roast the peppers at a high temperature (400 degrees Fahrenheit) for about 25 minutes, or until the peppers are tender and the filling is cooked through.
- Let the peppers rest before serving: Let the peppers rest for a few minutes before serving. This will allow the filling to set and the peppers to cool slightly.
Conclusion:
Beef couscous stuffed roasted bell peppers are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a delicious and impressive dish that will be sure to please everyone at the table.
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