Using bell peppers as the base for this dish not only adds nutrients and fiber, it also makes it oh-so colorful! if you prefer to make this a vegetarian meal, you can use chickpeas instead of ground beef. This is also a fun appetizer you can prepare if you are having guests over.
- Cooking spray
- 4 baby bell peppers
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef (or one 15-ounce can of chickpeas, rinsed and drained).
- 2 cups chopped onion
- 8 mini baby-bell peppers, divided
- 6 cloves garlic, minced
- 1 jar (16 ounces) chunky tomato sauce
- 1 1⁄2 cups couscous
- 8 ounces shredded Monterey Jack or other white cheese
- 1⁄2 cup salsa
- Preheat the oven to 375°F. Spray a 13″ x 9″ baking dish with cooking spray.
- Cut the peppers in half vertically and remove their stems and seeds. Place them in the baking dish, cut side up.
- In a large skillet over medium heat, cook the olive oil and chickpeas, stirring frequently, until heated through, about 5 minutes.
- Add 11⁄2 cups of the chopped onion, the bell pepper, and the garlic. Reduce the heat to low, add the tomato sauce, and let simmer while preparing the couscous.
- Prepare the couscous according to package directions, adding the remaining 1⁄2 cup of chopped onion to the water before adding the couscous. When the couscous is cooked, combine it with the chickpea mixture.
- Fill the bell pepper halves with the chickpea mixture and top them with the cheese. Bake for 20 minutes or until the cheese is bubbly and slightly brown on top.
- Top each pepper half with 1 tablespoon of salsa and serve.
A single serving of this recipe is a complete 1:1:1 meal. 1:1:1 Accelerated option: Reserve this meal for lunch.