What’s Cookin’?: Beefy Stuffed Peppers [Recipe]
Mary Higginbotham (from the UK Cooperative Extension Office) is back for What's Cookin'? and she is sharing a unique Kentucky Proud recipe for Beefy Stuffed Peppers! Here's how to make it.
BEEFY STUFFED PEPPERS
1 cup uncooked, whole wheat couscous
1 small tomato, diced
1/2 cup garbanzo beans
1 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 cup low fat shredded mozzarella cheese
4 large bell peppers
1/2 pound lean ground beef
1 tablespoon chopped green onion
1 tablespoon minced garlic
Cook couscous according to package directions.
Preheat overn to 350 degrees F.
Combine cooked couscous, tomato, beans, Italian seasoning, pepper, salt and mozzarella cheese in large bowl; set aside.
Remove the tops, seeds and membranes from peppers. Cook peppers in boiling water for five minutes; drain upside down on paper towels.
Cook beef until lightly browned in skillet. Add minced garlic and green onions to beef and saute until soft. Drain fat.
Toss beef mixture into couscous mixture. Stuff bell peppers evenly with mixture.
Place in a lightly greased 9 by 9 inch baking dish.
Bake for 15-20 minutes or until peppers are tender and cheese is melted.