Beef & Couscous Stuffed Peppers
Easy
These jewel-coloured bites are best served at room temperature, with a zesty green salad to accompany them.
PREP IN
5 MIN
COOK IN
30 MIN
SERVE
4
Beef & Couscous Stuffed Peppers
Easy
PREP IN
5 MIN
COOK IN
30 MIN
SERVE
4
Introduction
These jewel-coloured bites are best served at room temperature, with a zesty green salad to accompany them.
Ingredients
- 4 red, green or yellow peppers
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp thyme, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp mint leaves, chopped
- 450g beef mince
- Juice of 1 lemon
- 250ml chicken stock
- 200g couscous
- Salt & pepper
- 50g Cheddar, grated
- Green salad
TO SERVE:
Method
- 1. Preheat the oven to 230C/450F/gas mark 8.
- 2. Slice the peppers in half lengthways through the stems, and remove the seeds. Place the halves, cut side down, on a baking tray and cook for 15 minutes, until lightly browned and tender.
- 3. Meanwhile, in a large frying pan, heat the olive oil and cook the onions, garlic, thyme, rosemary and mint over a low heat for five minutes. Add the beef and cook until the meat is browned and cooked through.
- 4. Stir in the lemon juice, chicken stock and couscous. Bring to the boil, cover and remove from the heat immediately. Leave to stand for 3-4 minutes until the liquid has been absorbed and the couscous is cooked through.
- 5. Turn the pepper halves over, fill with the meat mixture and sprinkle with the Cheddar cheese. Bake until the cheese is melted and bubbling, and serve at room temperature with a green salad.
