Have you ever made stuffed peppers? These ones are fairly simple to make and delicious enough to eat for leftovers all week long–and I love a meal that makes enough for lunches throughout the week. Not only that but this recipe really makes a little ground beef go a long way. Between the black beans, the couscous and the ground beef, this filling is delicious and is sure to leave you feeling satisfied and healthy.
Stuffed Peppers
Delicious and healthy stuffed peppers
Ingredients
- 5-6 medium bell peppers
- 3 tbsp olive oil
- 1 lb ground beef (could add 1 more lb if you want the dish to be more meaty)
- 3 yellow onions (this seems like a lot of onion, I know, trust me)
- 6 cloves garlic
- 1/2 tsp ground cumin
- 1 tbsp chili powder
- 28 oz can whole peeled tomatoes
- 15.5 oz can black beans drained
- 2 tbsp apple cider vinegar
- 1 1/4 cups cooked couscous
- 3/4 cup shredded sharp cheddar cheese
- salt & pepper
Instructions
- Preheat the oven to 400 degrees F.
- Cut your peppers in half down the top, middle, so that you are splitting the stem down the middle. Scrape out the insides. Take this time to also dice your onions and mince your garlic cloves.
- Arrange the pepper halves cut side up on a lined baking tray. Sprinkle with salt and pepper and drizzle with 2 tbs olive oil. Roast the peppers in the pre-heated oven until they are tender about 12-15 minutes. Once done, set aside.
- While the peppers are cooking, heat the remaining 1 tbs of olive oil in the bottom of a large pot over medium high heat. When the oil is hot, add the ground beef, sprinke with salt and pepper and cook through (5-8 minutes). Be sure to break up the meat into small bits as it cooks.
- While the meat is cooking, prepare your couscous according to package instructions. Set aside when the couscous is ready.
- When the meat is done cooking, remove it with a slotted spoon from the pan and set aside. Add the onions, garlic, cumin and chili powder to the pot along with a sprinkle of salt and pepper. Stir and cook for around 6 minutes. Add the tomatoes to the pot and simmer until the tomatoes start to fall apart and the mixture begins to thicken (about 12-15 minutes). Add the ground beef back to the pot along with the drained black beans and apple cider vinegar. Then remove from heat.
- Fill each roasted pepper about halfway with the cooked couscous. Divide the meat/tomatoe mixture among the peppers and top each pepper/couscous with it. Sprinkle the shredded cheese on top of the peppers and put back in the oven for a final 20 minutes.
Well friends, there you have it! A very vegetable forward dish that makes your meat (and money) go a long way! I normally don’t dedicate recipes, but this one goes out to Heleena and Mike. This was the dish that we made on the night that you got married during the pandemic! I hope it brings you back to that sweet day. 🙂
