Whatever happened to stuffed bell peppers? It’s not a recipe you see a ton of these days, but we swear by this simple, satisfying, and timeless dish. After browning a half-pound of ground beef and cooking a half-cup of couscous, you’ll mix the two together with sliced scallions, crumbled Feta, dried apricots, salt and pepper. Then all that’s left is to hollow-out four peppers, add the filling, and bake the meal in a 400-degree oven for nearly an hour. The fruit brings a bit of sweetness to the hearty peppers. Try mixing in cilantro, raisins, pine nuts, or other additions, too.
How to Make It
Brown ½ pound ground beef. Cook ½ cup couscous according to the package directions.
Mix the beef, couscous, 4 sliced scallions, 1 cup crumbled Feta, and ½ cup chopped dried apricots; season with salt and pepper.
Stuff into 4 hollowed-out bell peppers and bake at 400° F, covered, until tender, 45 to 50 minutes.