| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook’s Note)
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola oil
- 1 pound ground beef
- 4 medium yellow onions, finely chopped
- 6 large cloves garlic, minced
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- One 28-ounce can whole peeled tomatoes, lightly crushed
- One 15.5-ounce can black beans, drained
- 2 tablespoons apple cider vinegar
- 1 1/4 cups cooked couscous (see Cook’s Note)
- 3/4 cup shredded sharp yellow Cheddar
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
- Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
- Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1172 |
| Total Fat | 69 g |
| Saturated Fat | 23 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 18 g |
| Sugar | 11 g |
| Protein | 59 g |
| Cholesterol | 192 mg |
| Sodium | 2004 mg |
Reviews
I would cut down the beef and add more beans. This is not a healthy dish at over 1100 calories per serving?!! This was for the eat cheap show, so beans are healthier and cheaper. I didn’t rate as I do not plan on making this after reviewing the nutrition.
Flavor aside, the quantities seem way off. Four onions!? I added one and didn’t add beans at all, and still I have a lots of meat mixture and couscous left over — probably enough for four more pepper halves.
It’s a great recipe for stuffed peppers, thanks Alex! Didn’t have beans so used corn and fresh plum tomatoes. Will definitely make this recipe again, and will have beans on hand for next time!
I love I but I have more filling for more I love leftovers
Going to use mini bells and reduce cooking time for Super Bowl party snacks❤️
Great recipe! Easy and absolutely delicious! Probably the best stuffed peppers I’ve ever made. Exactly what I expect from ICAG. There’s a reason she’s an Iron Chef. Thanks Alex!
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I was a little scared of this one with the beans and Apple Cider Vinegar…. But it was SO GOOD! My whole family has asked me to please make this again! Score!!!!
This was delicious! I would like it even without the peppers. Spread out everything in a casserole, top with cheese and bake.
Very good didn’t have any beans. Also threw in like six fresh tomatoes chopped up and simmered them into the chili mixture tasty and I had to get rid of a bunch produce from garden. I like the horizontal halves too. Sometimes one whole is just too big for me. I still like my peppers a little softer so I might have to cook them a little longer. I think I did 10 minutes less than recommended (by mistake)and I used green ones I don’t know if that’s why.