Colorful Couscous and Beef Stuffed Peppers

Colorful Couscous and Beef Stuffed Peppers


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These colorful stuffed peppers are perfect for dinner or picnic! Mix in some corn, salsa, brown rice, and more vegetables for an even more colorful meal!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 4 bell peppers
  • 1/2 lb. lean ground beef
  • 1/2 C. couscous
  • 1 clove garlic, minced
  • 1/2 C. onion, diced
  • 1/4 C. slivered almonds
  • 1/2 C. dried apricots, diced
  • 1/2 C. shredded Parmesan cheese
  • salt and pepper, to taste

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Heat the oven to 400 degrees. Slice the top 1 in. off the bell peppers and hollow them out, removing the core and seeds. Blanch the peppers in boiling water for 5 minutes, or until tender. Carefully remove them from the water and drain.

In a large skillet, brown the ground beef. Add the garlic and onions, season with salt and pepper, and drain when finished cooking. Remove the skillet from heat. Cook the couscous, meanwhile, according to package directions.

In a large bowl, combine the ground beef and couscous. Add in the apricots and almonds. Mix all the ingredients thoroughly. Stuff the mixture into the peppers and place them into a pan that can hold them securely. Add 1/2 C. water to the pan and cover with foil. Tent the foil over the peppers and bake for 30 to 40 minutes, or until tender. Remove the foil, sprinkle with cheese, and bake, uncovered, until the cheese is melted and bubbly.

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