Beef Couscous Stuffed Roasted Bell Peppers Recipes

BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS

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.

RAINBOW BELL PEPPER COUSCOUS

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

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.

COUSCOUS-STUFFED RED BELL PEPPERS

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.

COUSCOUS STUFFED BELL PEPPERS

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.

COUSCOUS-STUFFED PEPPERS FOR TWO

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.

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS

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.