Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ground beef; 1/4 minced onion; 1 sliced scallion; 3 minced garlic cloves; 3 tablespoon cilantro; 1/8 cup Parmesan Cheese; 1 large egg; Parmesean flavored or regular couscous; 2 large bell peppers; Spaghetti sauce

Eats Now Editorial Team · 197 kcal · Meat & Poultry

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Stuffed Bell Peppers – a delicious recipe with ground beef, onion, scallion, garlic, cilantro, Parmesan Cheese. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/4 ground beef
1/4 minced onion
1 sliced scallion
3 minced garlic cloves
3 tablespoon cilantro
1/8 cup Parmesan Cheese
1 large egg
Parmesean flavored or regular couscous
2 large bell peppers
Spaghetti sauce

1
Heat oven 300 degrees
2
Cook couscous.
3
mix ground beef, onion, scallion, garlic, clinantro, and egg. Add parmesan cheese and couscous.
4
cut off tops of bell peppers or cut in half. Stuff with meat mixture. Put in baking dish. Top with spaghetti sauce.
5
cook 45 minutes till peppers brown slightly.

197

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1/4 ground beef, 1/4 minced onion, 1 sliced scallion, 3 minced garlic cloves, and more.

Yes, Stuffed Bell Peppers falls under the Meat & Poultry 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.

Quick Info

Servings
4 servings
Calories
197 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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