Classic Stuffed Peppers with a Twist
Stuffed Peppers--Serves 6
adapted from Betty Crocker's Big Red Cookbook (2001 ed., not the 70s version which I also have!)
6 large bell peppers
1 lb. lean ground beef
2 T chopped onion
1 cup cooked whole wheat couscous
1 tsp salt
1 clove garlic, finely chopped
1 can (15 oz.) tomato sauce
3/4 c. RF shredded mozzarella cheese
1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover in a 4-quart Dutch oven about 5 minutes; drain.
2. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in couscous, salt, garlic, and 1 cup of tomato sauce; cook until hot.
3. Heat oven to 350.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish. Pour remaining tomato sauce over peppers.
5. Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
I thought the couscous gave it a different, nutty taste that I really enjoyed! You can sub brown rice for the couscous if you want, though.
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