Beef and Couscous Stuffed Baby Bell Peppers from

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 253.7
  • Total Fat: 8.6 g
  • Cholesterol: 60.0 mg
  • Sodium: 429.6 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 24.6 g

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great for appetizers or a light dinner great for appetizers or a light dinner
Number of Servings: 5


    16 oz 93% Lean Ground Beef
    15 Baby Bell Peppers
    5.28 oz Vegetable Juice, Low Sodium
    Frozen Chopped Spinach, thawed and squeezed dry
    .25 cup uncooked Couscous
    2 clove Garlic, minced
    .25 cup mixed Mozzarella and Parmesan cheese
    .5 tsp Oregano, ground
    .5 tsp Salt
    .5 tsp Pepper, black


1. Heat oven to 400 degrees F
2. Cut bell peppers in half lengthwise, remove seeds and membranes, but not stems. Place peppers, cut-side up on two rimmed baking sheets.
3. Combine ground beef, vegetable juice, spinach, couscous, garlic, oregano, salt, and pepper in a large bowl, mixing lightly but thoroughly.
4. Spoon mixture evenly into peppers, sprinkle with cheese.
5. Bake, uncovered for 25-30 minutes or until internal temp reaches 160 degrees F and peppers begin to brown. Let stand 5 minutes before serving.

Serving Size: 5 servings of 3 full peppers

Number of Servings: 5

Recipe submitted by SparkPeople user JUJUELLIOTT.

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