Let’s Eat: Beef for the holidays

FORT MYERS, Fla. – WINK News is learningto make “beef and couscous stuffed baby bell peppers” by Ashley Hughes with the Florida CattleWomen.

Beef and Couscous Stuffed Baby Bell Peppers

Tiny peppers are packed with Ground Beef, spinach and couscous for a colorful appetizer that’s easy on the waistline at only 35 calories each.

INGREDIENTS:

1 pound Ground Beef
15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)
2/3 cup regular or spicy 100% vegetable juice
1/2 cup frozen chopped spinach, thawed, squeezed dry
1/4 cup uncooked whole wheat or regular couscous
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheese

INSTRUCTIONS:

Heat oven to 400°F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, on two rimmed baking sheets. (Two broiler pans may be substituted for baking sheets.)

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.

Bake, uncovered, in 400°F oven 25 to 30 minutes or until instant-read thermometer inserted into center of pepper registers 160°F and peppers begin to brown. Let stand 5 minutes before serving.

Makes 30 appetizers.