1 pound lean ground beef
4 large red or yellow bell peppers, cut lengthwise in half and seeded
1 cup chopped zucchini
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups water
1 (5.8-ounce) package olive oil and garlic-flavored couscous mix
2 tablespoons chopped pitted kalamata or other black olives
1/4 cup crumbled feta cheese


1. Preheat oven to 450 degrees F. On a baking sheet, arrange bell peppers, cut side down. Bake about 10 to 15 minutes or until peppers begin to brown. Set aside.
2. Meanwhile, in a large nonstick skillet, brown ground beef and zucchini over medium heat about 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper.
3. Stir water and seasoning packet from couscous mix into beef mixture. Bring to a boil. Stir in couscous; remove from heat. Cover and let stand 5 minutes. Stir in olives.
4. Spoon beef mixture evenly into each pepper half; sprinkle with cheese.
If you can't find the olive oil and garlic-flavored couscous, use regular couscous and add a minced clove of garlic and a tablespoon of olive oil along with the water.
Peppers Stuffed With Beef
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