This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
4 to 6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.

  • Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.

  • Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

Nutrition Facts

831 calories; protein 41.7g 83% DV; carbohydrates 42.3g 14% DV; fat 55.5g 85% DV; cholesterol 169.8mg 57% DV; sodium 985mg 39% DV. Full Nutrition
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Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2006
VERY GOOD!!! the only thing is I asked 5 people at the grocery store what "Lentil Couscous mix" was and believe it or not NOT one of them knew?? so I bought a lentil rice mix instead which worked just as well and was fantastic! Read More
(43)

Most helpful critical review

Rating: 3 stars
01/18/2006
A tasty stuffed pepper recipe! Using couscous is an outstanding idea! Maybe I should not rate it because I changed the recipe to create more "user friendly" Nutritional Values for my family's health requirements. Read More
(6)
87 Ratings
  • 5 star values: 49
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/30/2006
VERY GOOD!!! the only thing is I asked 5 people at the grocery store what "Lentil Couscous mix" was and believe it or not NOT one of them knew?? so I bought a lentil rice mix instead which worked just as well and was fantastic! Read More
(43)
Rating: 5 stars
05/18/2003
Just to be a bit more clear the top five green peppers are not chopped they are halved gutted and cleaned. The two jars of spaghetti sauce are: 28oz is Ragu green pepper and mushroom sauce and the 16oz is Hunt's Special Ready sauce. I save about a quarter of the sauce without the cous cous and spoon it around the peppers. Like I said its a very meaty meal!;) Read More
(43)
Rating: 5 stars
05/24/2005
I love these peppers. I made a some of changes: 1) used about 12 oz of cheese--half I mixed into the stuffing and other half was sprinkled on top; 2) could not find tomato lentil couscous so I used the parmesan/garlic/olive oil couscous I had on hand; 3) Instead of 2 jars spaghetti sauce I used 1 jar sauce and 2 cans stewed tomatoes; 3) Used 1 pound ground round and 1 pound hot italian sausage; 4) Used green red orange and yellow bell peppers; 5) Since filling looked very soupy I sprinkled Italian breadcrumbs over filling just before sprinkling with cheese (hoping breadcrumbs would absorb some liquid) This was very good the first night (but I was not bowled over--would have rated this a 3 star recipe). However after sitting in the fridge overnight the flavors melded texture firmed up (filling was not as soupy as it was the first night)--these peppers were absolutely fantastic as left-overs. My suggestion is to make these 1 day ahead of time so flavors/texture develop. Next time I may add some sun-dried tomatoes and mushrooms--and lentils! Thanks--you've made a stuffed pepper lover out of me.:) Read More
(35)
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Rating: 5 stars
07/26/2008
These are delicious! I would like to suggest that to make the peppers a little less crunchy I parboil the peppers first in boiling water to cover for 4 min. Instead of pasta sauce I used regular tomato sauce and/or a canned petite diced tomatoes. Read More
(24)
Rating: 4 stars
01/04/2006
Very Good peppers could have been cooked longer. I suggest cooking the peppers to the tenderness you like and then adding the cheese the last few mins in the oven. I had to take my peppers out sooner than I would have liked so the cheese would not burn. Read More
(19)
Rating: 5 stars
07/19/2007
So delicious. I made one change: I used 1.5 lbs of spicy Italian sausage instead of the ground beef. I also waited until the pepper tenderness was to my liking before adding the cheese in the oven. Read More
(17)
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Rating: 5 stars
11/07/2005
Excellent recipe!! Followed recipe to the T and was lucky enough to find the tomato lentil couscous mix. I did use Ragoo extra chunky mushroom sauce which complimented it perfectly. I had 5 large bell peppers to stuff and had enough stuffing for about 4 more!!! Will definitely make again. Read More
(9)
Rating: 5 stars
04/06/2007
I ate it all. Read More
(9)
Rating: 5 stars
05/26/2005
Yum! I did change the recipe a bit too. I excluded the chopped pepper in the filling added some Italian breadcrumbs and some diced tomatoes. I also used wildmushroom and herb couscous and it was fabulous!! So easy to make and like the previous poster thought - better favors on the second day. Can't wait to make this again. Read More
(8)
Rating: 3 stars
01/18/2006
A tasty stuffed pepper recipe! Using couscous is an outstanding idea! Maybe I should not rate it because I changed the recipe to create more "user friendly" Nutritional Values for my family's health requirements. Read More
(6)
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