Green Capsicums stuffed with Tomato Couscous

    (86)
    45 minutes

    This is a very beefy recipe for stuffed capsicums, so be forewarned! We like to cut the capsicums lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.


    82 people made this

    Ingredients
    Serves: 6 

    • 5 green capsicums
    • 1kg beef mince
    • 1 1/2 cups chopped onion
    • 1 green capsicum, chopped
    • 6 cloves garlic, minced
    • 1 (450g) jar chunky tomato pasta sauce
    • 1/2 cup chopped onion
    • 1 (130g) packet tomato couscous mix
    • 230g grated cheddar cheese

    Directions
    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C.
    2. Cut capsicums in half, place them in a 20x30cm baking dish and set aside. In a large frypan over medium heat, saute the beef mince for 5 minutes. Add 1 1/2 cups chopped onion, chopped green capsicum and garlic. Reduce heat to low, add pasta sauce and let simmer while preparing the couscous.
    3. Prepare couscous according to packet directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill capsicums with the mixture. Top each with grated cheese.
    4. Bake at 190 degrees C for 20 minutes or until cheese is bubbly and slightly brown on top.

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    Reviews and Ratings
    Global Ratings:
    (86)

    Reviews in English (71)

    by
    43

    VERY GOOD!!! the only thing is, I asked 5 people at the grocery store what "Lentil Couscous mix" was, and believe it or not, NOT one of them knew?? so I bought a lentil rice mix instead, which worked just as well and was fantastic!  -  30 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    41

    Just to be a bit more clear, the top five green peppers are not chopped, they are halved, gutted and cleaned. The two jars of spaghetti sauce are: 28oz is Ragu green pepper and mushroom sauce, and the 16oz is Hunt's Special Ready sauce. I save about a quarter of the sauce without the cous cous and spoon it around the peppers. Like I said, its a very meaty meal!  -  28 May 2001  (Review from Allrecipes USA and Canada)

    by
    35

    I love these peppers. I made a some of changes: 1) used about 12 oz of cheese--half I mixed into the stuffing, and other half was sprinkled on top; 2) could not find tomato lentil couscous, so I used the parmesan/garlic/olive oil couscous I had on hand; 3) Instead of 2 jars spaghetti sauce I used 1 jar sauce, and 2 cans stewed tomatoes; 3) Used 1 pound ground round and 1 pound hot italian sausage; 4) Used green, red, orange and yellow bell peppers; 5) Since filling looked very soupy, I sprinkled Italian breadcrumbs over filling, just before sprinkling with cheese (hoping breadcrumbs would absorb some liquid) This was very good the first night (but I was not bowled over--would have rated this a 3 star recipe). However, after sitting in the fridge overnight, the flavors melded, texture firmed up (filling was not as soupy as it was the first night)--these peppers were absolutely fantastic as left-overs. My suggestion is to make these 1 day ahead of time so flavors/texture develop. Next time I may add some sun-dried tomatoes and mushrooms--and lentils! Thanks--you've made a stuffed pepper lover out of me.  -  24 May 2005  (Review from Allrecipes USA and Canada)

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