Bell peppers stuffed with sweet and sour couscous
Votes: 1
Time: 1 hour 10 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 379, total fat 15 G., saturated fats G., proteins 22 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 379, total fat 15 G., saturated fats G., proteins 22 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.
To make dinner healthier, this flavorful dish swaps traditional rice for whole-wheat couscous and adds a touch of asiago cheese for a soft, cheesy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium-sized carrots, cut into strips
- 2 celery stalks, cut into strips
- 1 large shallot, diced
- 1.5 tbsp. l. olive oil
- 230 g lean ground beef
- 2 tbsp plus 4 tsp tomato paste
- 1/3 cup chopped fresh parsley, dill, or a mixture of both
- 1/3 cup light raisins
- 2 tablespoons red wine vinegar
- Coarse salt
- 4 bell peppers, red, yellow, orange, or green, or multiple colors (halved and seeds removed)
- 1/2 cup whole wheat couscous
- 3/4 tbsp. grated Asiago cheese
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Recipes with similar ingredients: carrot, celery, shallots, ground beef, tomato paste, parsley, raisin, wine vinegar, sweet pepper, couscous grain, Asiago cheese
Cooking the dish according to the recipe:
- Preheat oven to 230C/430F. In a food processor, pulse until coarsely chop the carrots, celery, and shallots.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chopped vegetables and cook, stirring frequently, until golden brown and tender, 8 to 10 minutes. (If the mixture starts to stick, add a little water.) Add the ground beef and 4 teaspoons tomato paste and cook, breaking up the ground beef with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon vinegar, and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and a sauce forms, about 1 minute. Let cool slightly.
- While the mixture is cooling, toss the peppers with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are tender, 10-12 minutes. Carefully remove the wrap and discard the liquid.
- Fold the couscous into the meat mixture. In the bottom of a large baking dish, combine the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar, and 3/4 cup water.
- Carefully place the peppers cut-side up in the baking dish and fill with the filling and couscous. Sprinkle with cheese. Cover with foil and bake until the peppers are tender and the filling is cooked through, 20-25 minutes. Serve warm or at room temperature, drizzled with the tomato sauce that has formed during baking.
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