Beef and couscous stuffed peppers

    45 min

    A super-hearty stuffed pepper recipe. Beef mince, chunky pasta sauce, green pepper, couscous and Cheddar are used to stuff green peppers, before baking them to perfection. Serve as a main course or side dish.

    89 people made this

    Serves: 6 

    • 5 green peppers
    • 900g minced beef
    • 250g chopped onion
    • 1 green pepper, chopped
    • 6 cloves garlic, finely chopped
    • 1 (500g) chunky sauce for bolognese, such as Dolmio's
    • 80g chopped onion
    • 175g tomato flavoured couscous
    • 225g grated mature Cheddar cheese

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cut peppers in half, place them in a 23x33cm or similar sized baking dish and set aside.
    3. In a large frying pan over medium heat, saute the minced beef for 5 minutes. Add 250g chopped onion, chopped green pepper and garlic. Reduce heat to low, add chunky sauce and let simmer while preparing the couscous.
    4. 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 peppers with the mixture. Top each with grated cheese.
    5. Bake at 190 C / Gas 5 for 20 minutes or until cheese is bubbly and slightly brown on top.

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    Reviews in English (71)


    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 US | Canada)


    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 US | Canada)


    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 US | Canada)