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Sunday dinner: Bell peppers stuffed with couscous and ground beef

Have you been invited to a Memorial Day cookout or are you planning to celebrate at home this year? Try this picnic-perfect dish — bell peppers stuffed with couscous and ground beef.

Bell peppers stuffed with couscous and ground beef

Colorful peppers fill the bill

The summer season wouldn’t be the same without the bounty of so many types of colorful peppers — especially bell peppers. They’re perfect as a garnish in salad, sliced and used to scoop up fresh dips or, even better, as part of the main dish.

Check out this recipe for roasted red pepper couscous >>

Fill ‘er up

Stuffed bell peppers are versatile, too. You can stuff them with any variety of things that sound appealing to you! Mix in some corn and salsa or even brown rice and veggies. They can be made with or without meat, but this recipe includes ground beef paired with couscous as the main filling. These are easy to make, colorful to present and super-scrumptious to enjoy.

Picture this salsa at your next picnic: sweet-and-spicy corn salsa recipe >>

All about the holiday

Take some time prior to Memorial Day, to teach your kids about the meaning behind the holiday. If you plan to have a get-together, it might be nice to work with your kids to create some colorful flag decorations or favors. As you’re crafting, discuss the meaning of the day and, even, the meaning behind the symbols of the American flag. Here is a cute craft for colorful flag fans that you can easily put together. Have your kids make one for each of your party guests.

Bell peppers stuffed with couscous and ground beef

Serves 4


  • 4 bell peppers
  • 1/2 pound lean ground beef
  • 1/2 cup couscous
  • 1 garlic clove, minced
  • 1/2 cup onion, diced
  • 1/4 cup slivered almonds
  • 1/2 cup dried apricots, diced
  • 1/2 cup shredded Parmesan cheese
  • Salt and pepper to taste


  1. Preheat your oven to 400 degrees F.
  2. Slice the top inch off the bell peppers and hollow them out, removing the core and seeds.
  3. Blanch the peppers in boiling water for about five minutes or until they’re tender. Carefully remove them from the water and let them drain with the cut side down, over paper towels.
  4. Use a large skillet over medium heat to brown the ground beef. Add the garlic and onions, and season with the salt and pepper. Drain when finished cooking, then remove from the heat.
  5. Meanwhile, cook the couscous according to the package directions.
  6. In a large bowl, combine the cooked ground beef and couscous and add the apricots and almonds. Mix all ingredients thoroughly.
  7. Stuff the mixture into the peppers and place them into a pan that’s just large enough to hold them securely.
  8. Add about one-half cup of water to the pan. Cover with aluminum foil, tenting the foil over the peppers, and bake until the peppers are tender, about 30 to 40 minutes.
  9. Remove the foil, sprinkle the peppers with the cheese, then place back in the oven, uncovered, just until the cheese is melted and bubbly.

These stuffed peppers are perfect for dinner or for a picnic or get-together!

More Sunday dinner recipes to try

Greek-style steak-and-tomato salad
Ballpark chili dogs
Soba noodle stir-fry

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