|Excuse her photos, usually he is the photographer.|
He is not a couscous lover (She will win him over someday!). She loves it. Why wait for rice or normal pasta to cook when in a few minutes the couscous is finished?
She made up this recipe from the combination of a few that she saw. Definitely something she will try again.
For two finished bell peppers:
1/4 lb ground beef
1/4 cup couscous (dry)
1/2 onion, diced
1/2 cup water
2 bell peppers (hollowed out)
1 slice or a handful of grated cheese
salt, pepper, parsley
Preheat the oven to 400 F (205 C).
Wash, cut, and hollow out your bell peppers. She cut up the extra bell pepper from the top to use inside.
Dice your onion and cook with the ground beef over medium-high. If you are using the extra bell pepper add it in too.
While the ground beef is cooking, cook the couscous according to directions (couscous + water).
Once the couscous is finished and the onions are soft, add the couscous into the ground beef mixture.
Season with a good amount of salt (more than you probably think you will need), some pepper, and a lot of parsley.
Mix everything together and stuff the bell peppers with the mixture. Her bell peppers were a medium size and she had a little of the mixture leftover (She ate it plain and it was delicious!). If your bell peppers are small you can probably get three out of this recipe.
Place in the oven and cook for about 35 minutes or until the bell peppers are tender. She left hers in for 45 minutes and they were too soft. About three minutes before they are finished, remove the bell peppers and cover with cheese. Then back into the oven until the cheese has melted.
Next time she wants to try to mix feta cheese into the mixture before baking. If you do that, you might want to reduce the amount of salt you use.
|One bell pepper just would stay standing up!|
She ate one as her entire meal. You could also serve them as a side with meat as the main course.