I’ve been making stuffed peppers for years, but what makes this recipe stand out is YOU DON’T HAVE TO COOK THE GROUND MEAT BEFORE STUFFING THE PEPPERS! Sorry for yelling, but can you say E-A-S-Y? A huge thanks to the Texas Beef Council for that one.
Recipe courtesy of the Texas Beef Council (slightly adapted)
1 pound lean Ground Beef (93% or leaner)
12-15 baby sweet bell peppers (the 1 lb package of baby sweet peppers usually has this many) OR 4 large bell peppers
6oz reduced sodium vegetable juice
1/2 cup frozen chopped spinach, thawed, squeezed dry
1/4 cup uncooked whole wheat couscous
2 cloves garlic, minced
3/4 teaspoon dried oregano
1 teaspoon dried cumin
1/4 teaspoon salt
1 teaspoon ground black pepper
3/4 cup reduced-fat, shredded, Mexican blend cheese
1.) Heat oven to 400°F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, face up, on a foil lined baking sheet.
2. Combine ground Beef, vegetable juice, spinach, couscous, garlic and all spices in large bowl. Spoon beef mixture evenly into peppers. Sprinkle with cheese.
3. Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.