Spring Couscous Stuffed Bell Peppers Recipe

Name: Spring Couscous Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers, halved and seeded; 2 tablespoons olive oil, divided; 1 onion, chopped; 1 lb ground round; 1 teaspoon garlic salt; 1/2 teaspoon black pepper; 1 teaspoon oregano; 2 teaspoons of fresh mint, chopped; 1 ripe tomatoes, seeded and diced; 1/4 cup sun-dried tomato, diced; 3 cups couscous, cooked; 2 cups feta cheese, crumbled; of fresh mint (to garnish) or basil (to garnish)

Servings: persons

6 bell peppers, halved and seeded
2 tablespoons olive oil, divided
1 onion, chopped
1 lb ground round
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon oregano
2 teaspoons of fresh mint, chopped
1 ripe tomatoes, seeded and diced
1/4 cup sun-dried tomato, diced
3 cups couscous, cooked
2 cups feta cheese, crumbled
of fresh mint (to garnish) or basil (to garnish)

1
Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
2
In a large skillet heat the other tablespoon of olive oil. Add onion and saute for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes.
3
Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
4
In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through.
5
Garnish with fresh mint or basil.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 bell peppers, halved and seeded, 2 tablespoons olive oil, divided, 1 onion, chopped, 1 lb ground round, and more.

Yes, Spring Couscous Stuffed Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Couscous Stuffed Bell Peppers

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