Beef and Couscous Stuffed Baby Bell Peppers

Beef and Couscous Stuffed Baby Bell Peppers

The Beef Checkoff 0

"Spinach, couscous, and ground beef fill colorful mini peppers that are baked with a cheese topping for a pretty and flavorful appetizer."

Ingredients 1 h 15 m {{adjustedServings}} servings 47 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 400 degrees F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two rimmed baking sheets.
  2. Combine ground beef, vegetable juice, spinach, couscous, garlic, oregano, salt and black pepper in large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Sprinkle with cheese.
  3. Bake, uncovered, in 400 degrees F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160 degrees F and peppers begin to brown. Let stand 5 minutes before serving.
Tips & Tricks
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Baked mushrooms are stuffed with seasoned crabmeat.

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See how to make Spanish-influenced stuffed pimento peppers.


  • Cook's Tip:  Five medium bell peppers (any color), cut lengthwise into sixths may be substituted for mini peppers. Continue as directed in step 2.
  • Cook's Tip:  Two broiler pans may be substituted for baking sheets.
  • Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
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Reviews 5

  1. 6 Ratings


I chose to make this as an entree for dinner tonight and used a red, yellow, and orange bell pepper. I cut them in half and filled them, making 6 stuffed peppers. I really liked the flavor and especially enjoyed a new way to use the couscous.


We really love our peppers so this was another great way to incorporate them into our weekly meals! I make stuffed peppers regularly but this recipe with couscous and using the mini peppers was a new twist and fun; it gave greater options for how much any of us wanted to eat. They are also great for "snacking". They were easy to grab quickly and pop in your mouth after a few seconds in the microwave.

Judy in Delaware

We both really enjoyed these peppers. Mine were a little bigger than the baby peppers, and I used it as a main dish rather than appetizer. I also used pearl couscous so we could tell it was in there. Very good, and I'd do it again no problem!