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Ingredients
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5 green bell peppers
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2 pounds ground beef
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1 ½ cups chopped onion
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1 green bell pepper, chopped
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6 cloves garlic, minced
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1 (16 ounce) jar chunky pasta sauce
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½ cup chopped onion
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1 (6 ounce) package tomato lentil couscous mix
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8 ounces shredded sharp Cheddar cheese
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Cut peppers in half, place them in a 9x13 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.
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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.
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Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Nutrition Facts (per serving)
831 | Calories |
56g | Fat |
42g | Carbs |
42g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 831 | |
% Daily Value * | |
Total Fat 56g | 71% |
Saturated Fat 25g | 125% |
Cholesterol 170mg | 57% |
Sodium 985mg | 43% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 6g | 23% |
Total Sugars 13g | |
Protein 42g | 83% |
Vitamin C 103mg | 115% |
Calcium 341mg | 26% |
Iron 5mg | 25% |
Potassium 916mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.