Roasted green peppers are stuffed with tomatoey Cajun-seasoned ground beef and carrots plus springy pearl couscous tossed with sour cream and butter. Top the stuffed peppers with mild gouda cheese, broil to melty, bubbly perfection, sprinkle with scallions, and let the good times roll!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
6 ounce
Carrots
1 unit
Tomato Paste
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Cajun Spice Blend
2 slice
Gouda Cheese
(Contains: Milk)
10 ounce
Ground Beef
2 unit
Green Bell Pepper
2.5 ounce
Israeli Couscous
(Contains: Gluten)
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove stems and seeds. Trim, peel, and grate carrots on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Halve gouda slices.
• Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down. Roast until browned and softened, 18-20 minutes.
• While bell peppers roast, in a small pot, combine couscous, ¾ cup water, and ½ tsp salt (1 ½ cups water and 1 tsp salt for 4 servings). Bring to a boil then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve. (Drain any excess water.)
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, scallion whites, and carrots. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes (it'll finish cooking in the next step). • Carefully drain grease from pan. TIP: Push beef mixture to one side of the pan and tilt pan so that the excess grease pools up on the opposite side; use a pair of tongs to hold a folded paper towel to sop up grease. • Stir in Cajun spice blend, tomato paste, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occasionally, until beef is cooked through and sauce has reduced, 2-3 minutes more. Remove pan from heat.
• Once couscous is done, stir couscous, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan with beef mixture. Taste and season with salt and pepper if desired. TIP: If filling seems too thick, stir in a splash of water.
• Once bell peppers have finished roasting, remove from oven. Carefully flip peppers and stuff each half with filling (reserve any remaining filling for serving). • Top stuffed peppers with gouda; return to middle rack and bake until cheese melts, 3-4 minutes.
• Divide stuffed peppers between shallow bowls. Top with scallion greens and serve with any remaining filling on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.