Red, orange and yellow peppers stuffed with beef and couscous sprinkled with cheese on a baking sheet.

Beef and Couscous Stuffed Baby Bell Peppers

Name: Beef and Couscous Stuffed Baby Bell Peppers
Prep time: 10 min
Cook time: 20 min
Yield: 30 Servings
Cuisine: Beef
Ingredients: 1 lb Ground Beef; 15 Baby Sweet Bell Peppers (about 2-1/2 to 3 inches long, about 1-1/4 lb); 2/3 cup Regular or Spicy 100% Vegetable Juice; 1/2 cup Frozen Chopped Spinach, thawed, squeezed dry; 1/4 cup Uncooked Whole Wheat or Regular Couscous; 2 tsp Minced Garlic; 1/2 tsp Dried Oregano Leaves; 1/2 tsp Salt; 1/2 tsp Ground Black Pepper; 1/2 cup Reduced-fat Shredded Parmesan, Monterey Jack, White Cheddar or Italian-blend Cheese

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 30 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Ground Beef
Baby Sweet Bell Peppers (about 2-1/2 to 3 inches long, about 1-1/4 lb)
Regular or Spicy 100% Vegetable Juice
Frozen Chopped Spinach, thawed, squeezed dry
Uncooked Whole Wheat or Regular Couscous
Minced Garlic
Dried Oregano Leaves
Salt
Ground Black Pepper
Reduced-fat Shredded Parmesan, Monterey Jack, White Cheddar or Italian-blend Cheese

Directions:

Preheat grill 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.
Note: Five medium bell peppers (any color), cut lengthwise into sixths may be substituted for mini peppers. Continue as directed in step 2.
Combine 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.
Place on grill and cook for 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.
Cook's 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.