Stuffed Peppers and Couscous
These stuffed peppers are fantastic as a main dish or served alongside a salad for a complete meal. Feel free to get creative with the filling by adding other vegetables, herbs, or spices according to your taste!
- 2 bell peppers
- 6 oz couscous
- 1 onion
- 1 carrot
- 1/2 lb ground beef
- Bunch fresh parsley
- 2 tbsp tomato puree
- 1 clove garlic (minced)
- 4 oz cooking cream
- 1 oz gouda cheese (grated)
- 1 tsp cajun seasoning
- Chilli flakes (optional)
- Olive oil
- Salt and Pepper
Preheat your oven to 400F/200C. Cut the tops of the bell peppers. Take out the seeds and place them on a lined baking sheet. Season with salt and pepper, and drizzle with olive oil. Bake for 10–15 minutes or until they soften.
Cook the couscous according to the package instructions.
Grate the carrot. Chop the onion and parsley.
Heat up a tablespoon of olive oil in a pan over medium heat. Add the ground beef, carrot, onion, and garlic. Cook until the meat is browned.
Add the tomato puree, cajun seasoning, chilli flakes, and 3 tbsps of water. Let simmer for 2-3 minutes.
Take the pan off the heat and stir in a tablespoon of the cooking cream, salt, and pepper.
Fill the peppers with the meat and sprinkle with cheese. Put them back in the oven for 5 minutes, or until the cheese is melted.
Mix the couscous with the chopped parsley and the cooking cream. Season with salt and pepper.
Serve the stuffed peppers on top of the couscous. Enjoy!
- Use peppers that are firm, colorful, and have a flat bottom to help them stand upright in the baking dish.
- Experiment with the filling! You can add a variety of ingredients like chopped vegetables (zucchini, carrots, spinach), cooked ground meat (beef, turkey, or chicken)
- Don’t be afraid to play with seasoning. Add herbs like oregano, basil, thyme, or a touch of red pepper flakes for some heat. Adjust salt and pepper to taste.
- Sprinkle some cheese on top of the stuffed peppers before baking for a gooey, flavorful finish. Use varieties like mozzarella, cheddar, or feta for different tastes.
- If you're making smaller peppers, adjust the cooking time accordingly, as they'll cook faster than larger ones.
- Stuffed peppers are great for leftovers! Store them in an airtight container in the fridge for a few days. Reheat them in the oven or microwave for a quick, delicious meal.
- Use fresh herbs like parsley, cilantro, or green onions as a garnish to add color and freshness to your dish when serving.
Experimenting with different fillings, seasonings, and presentations can make this dish a versatile staple in your repertoire. Enjoy your culinary adventure with stuffed peppers and couscous!