Couscous stuffed peppersSubmitted by: KELLYDRESCHER
IntroductionA twist on the traditional stuffed pepper A twist on the traditional stuffed pepper
1 pound lean ground beef (omit for vegetarian option)
4 large bell peppers
1 jar Ragu light (no sugar added) Tomato & basil
2c. cooked couscous
2 oz mozzarella cheese
While you brown the ground beef, clean the green peppers. Cut the crown of the pepper, clean out the inside and arrange in a baking dish.
When the beef is browned, add half of Ragu jar with any additional herbs. Let simmer while you make couscous according to box directions. Add couscous to beef mixture and stir until couscous absorbs some of the tomato sauce. Add additional sauce, if necessary, to keep mixture to a consistency similar to a think stew.
Scoop mixture into each pepper and top with remaining sauce to keep mixture from drying out and peppers from burning. Finish with 1/2 ounce of mozzarella on each pepper. Cover pan with aluminum foil and bake for 30 minutes.
At 30 minute mark, spoon sauce over peppers and check for any burning. I also recommend rotating peppers each 180 degrees. Put them back in the oven for an additional 30 minutes.
Serving Size: makes 4 stuffed peppers
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYDRESCHER.