Couscous Stuffed Peppers.

As much as I love to cook, there are many days where I just don’t feel like making a meal that takes a lot of work.  On those days, we usually order takeout.  Other days, I’ll make the effort to cook a meal that takes a good amount of preparation only to not want to dirty a ton of dishes, because we all know that washing dishes is the worst part about cooking.  But there is a solution to this problem:  Enter the one dish meal.  Only one dish gets dirtied (minus the prep bowl), only one dish needs to be cleaned!

I have to admit that I was a bit leery about the recipe given to me for this week’s swap since the peppers essentially are cooked by steaming and the stuffing called for raw meat.  I’ve never steam-cooked raw meat before, so I cooked the peppers for an additional 20 minutes, just to be safe.

The peppers were cooked just perfectly, and we all really enjoyed this meal.  Even the Fruitaholic, who’s been on a hunger strike lately, took a few bites.  I decided to swap out the rice with couscous since I had some left over from another meal, and added toasted pine nuts for a little bit of crunch.  The flavor was amazing, and I loved only having to wash a saucepan and a bowl.

Couscous Stuffed Peppers – slightly adapted from DeLish

  • 6 Bell Peppers, any color of your choosing
  • 1 Lb. Ground Beef
  • 14 oz. Tomato Sauce (I used a roasted vegetable marinara)
  • 2 Cups Couscous, cooked
  • 1/4 Cup Parmesan Cheese
  • small handful each of Fresh Parsley, Basil and Oregano, chopped
  • 2 Cloves Garlic, minced
  • 1/2 Cup Toasted Pine Nuts

Cut off the tops of the bell peppers and set aside.  Carefully clean out the insides of the peppers, removing the ribs and seeds.

Mix together ground beef, tomato sauce, couscous, parmesan, parsley, basil, oregano and garlic.  Scoop mixture into peppers, then replace the pepper tops.

Place the peppers standing upright in a saucepan.  Pour about one cup of water into the bottom of the pan so that the peppers are slightly immersed.

Simmer, covered, on low to medium low heat for 1 hour 20 minutes.

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2 Responses to Couscous Stuffed Peppers.

  1. What a gorgeous photo! I love the addition of pine nuts – great idea!

    Thanks for being part of the recipe swap!

  2. Ohhh your picture is great!!! Wonderful changes, glad you liked it!
    (I wouldn’t steer you wrong on the raw meat, lol) ,<3 Lishie

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