Beef & Couscous Stuffed Peppers

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Beef & Couscous Stuffed Peppers

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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

Instructions

  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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