Making your own sour cream is simple. Many recipes for cakes and cookies call for sour cream, which may not always be on hand at home. This quick fix tastes just like the typical store-bought version.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 4 to 6 servings |
Ingredients
- 5 green bell peppers
- 2 pounds ground beef
- 1 ½ cups chopped onion
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- 1 (16 ounce) jar chunky pasta sauce
- ½ cup chopped onion
- 1 (6 ounce) package tomato lentil couscous mix
- 8 ounces shredded sharp Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cut peppers in half, place them in a 9×13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
- Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Nutrition Facts
| Calories | 831 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 6 g |
| Protein | 42 g |
| Saturated Fat | 25 g |
| Sodium | 985 mg |
| Sugars | 13 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
SO GOOD! Few minor changes…I blanched the peppers first. I used the Parmesan couscous and a can of Italian herb tomatoes instead of the spaghetti sauce. Next time i would cook down the bell pepper in the meat a little more.
Excellent recipe — very tasty. Minor changes were made by necessity: 1) tomato lentil cous cous mix was not available — used mushroom/herb cous cous mix from the same vendor 2) Green peppers not available from my “discount warehouse”, so I used red peppers. To cut back on the cholesterol: 1) used 90% ground beef and drained fat after browning the meat 2) used 2% shredded cheddar Definitely will make this again.
Used 2 chicken breasts cut up into small pieces as well as Red Yellow and Orange Bell peppers which gave the dish a nice sweet flavor instead of the bitter one Green Bell peppers sometime have.
Not bad. I couldn’t find tomato lentil couscous anywhere so I used garlic herb. I also used red, yellow, and orange peppers due to personal preference.
These great but i always cook peppers half way though before i stuff them.
The filling was okay. A little bland. I was hoping the bell pepper cups would soften a little more, but they were still really crunchy. Ultimately, I probably won’t make this again.
Absolutely delicious!!! Made it for a date night. The idea to use the pasta sauce was a great one!
I loved this, but did make some changes. I used 1lb of lamb, 3/4 cup onion, 3 cloves garlic, and 2 tops of bell pepper diced. I didn’t add in extra onion. It was so good and the perfect amount of stuffing for 5 peppers. Also I used Ragu Chunky Roasted Red Pepper and Onion sauce. I did boil pepper shells 5 minutes prior to stuffing so they would be softer and I didn’t have any cheddar so I left that off. I cooked covered for 20 minutes and then turned on broiler. Added parm cheese to top and toasted 3 minutes until melted/bubbly. Yummy. My husband loved it! I will be making this again soon.
these were very easy and tasty. the changes i made were minimal. i did not measure the chopped onion. i used one small onion and used 2 tblsp. of chopped garlic. i also used parmesan couscous since i could not find the tomato couscous. i also mixed in some cheddar in the meat mixture. i cooked the green peppers at 375 for 15 minutes befor adding the filling. ( i like my peppers soft) then i added the filling and places under the broiler to melt the cheddar on top. super tasty and there was tons of left over filling which i froze and will use another night. thanks for this.
These were delicious. next time i will mix cheese in with the filling and boil the peppers to soften them but other than that it was excellent
This would have received 5 stars except that the peppers really should have been parboiled because I had to cook this forever to get the peppers even close to softened and that of course dries out the stuffing. I’ve read in other reviews indication that the recipe they saw had a heck of a lot more than 16 ounces of pasta sauce, but what I’m seeing right here doesn’t. The point being, you need at least 24 ounces of sauce. All in all, great taste and I’ll be making this again – and parboiling!
I halved the recipe and changed many things but ended up with great results. I used 3 green peppers, but used them all for putting the stuffing in and none for chopping up and putting in the stuffing. I used 2 – 3 tsp minced garlic, more like 12 oz spaghetti sauce, and 3/4 cup onion. There was no tomato lentil couscous mix I could find, so I just cooked 1/2 cup couscous in 1 cup water. This was the process: Brown ground beef. Don’t drain grease and add onions and cook over medium heat till translucent. Add garlic, 1 tsp onion powder, spaghetti sauce, and a few shakes of parmesan cheese. Simmer on low a little bit and while it is simmering boil the peppers for 2 minutes. Cook couscous and add to beef mixture. Then add about 1/4 cup mozzarella cheese into the beef /couscous mixture and stuff peppers. Top with more mozz cheese and bake covered till soft, about 25 minutes. The last 10 minutes of cooking, remove cover to let cheese brown a little.
The stuffing inside of the bell pepper was the best I have had so far. My whole family loved the stuffing. The bell pepper was really crunchy, which we don’t prefer. I will probably add a little bit of water to my meat mixture and cook longer, for probably an hour at 350 degrees next time or follow anothers advise and boil for 4 minutes covered just to soften up a bit. Plus, if it is cooked for an hour, make sure to add the cheese on the last 20 minutes. I did not use a cut-up bell pepper in the mixture and I substituted ground beef for ground turkey. Really good!
This was super yummy – I love stuffed peppers and Couscous… what great combination! We used whole grain couscous because that is what I had in my pantry. I also skipped chopping an additional green pepper for the mixture. This made way more than five peppers but that is probably bc my peppers were rather small. Definitely a keeper!
EXCELLENT!! The reason I gave it 4 stars is that I found the cooking time was not quite long enough. I covered mine w foil to seal in the moisture and therefore soften the peppers some. Still, it took almost an hour to cook 3 of them at this temperature. Maybe I was worried about the meat being underdone…either way, it’s absolutely delicious!
This was a great recipe- simple and DELICIOUS!
How pleasant and so healthy. I used ground Italian turkey sausage instead of plain ground beef. This would’ve been plenty flavorful without the cheese.
I just chopped up the bell pepper as I was in a hurry and mixed it with the rest of the stuff….very interesting 🙂
great dinner! I made a few changes, to make it a little less “meaty” I used a little over 1 pound of ground beef and added chopped mushrooms, celery, and shredded carrots. Instead of the 2 jars of pasta sauce I used 1 jar of chunky sauce and 2 can of italian herb stewed canned tomatoes. I mixed 1/2 the cheese in the mixture and then sprinkled the rest on top. I also added 1tsp of worcestershire sauce in the meat mix. I took a tip from one of the other reviews and used the parm. and garlic couscous mix. I let them sit for 10 minutes to let the sauce thicken a little.. The BEST stuffed peppers I’ve made so far!! awesome recipe.
this recipe was good, but not the best I have had. My husband liked it.
Easy and delicious. I used less than the recipe called for and still had leftovers after stuffing 6 halves of peppers. I used half a jar of sauce and 1 can of diced tomatoes to the mixture and 1 can ontop of the pepper halves before cooking and halfway through. I also only the leftovers of the couscous and it was more than enough. All 3 kids + husband ate it up! great recipe!