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Beef & Couscous Stuffed Peppers
Chef
Easy
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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
SHARE &COMMENT
Beef & Couscous Stuffed Peppers
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
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
  • TO SERVE:
  • Green salad

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.

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