Any of you who have been reading my blog since the beginning may remember my study abroad roommate, Julia, who was my favorite partner in crime in the kitchen when I lived in Copenhagen. Recently, she challenged me to a new cooking challenge and I had to take her up on it. My challenge was to order from a meal delivery service and treat my box like a Chopped basket to see what I can come up with. For my first week, I ordered from HelloFresh and I’m loving this challenge so far! I laid out my proteins, carbs, produce, and sauces and seasonings for the week and started brainstorming. For day one I came up with these couscous and ground beef stuffed bell peppers.
Growing up, one of my parents’ go to dinners was classic stuffed peppers with ground beef, tomato sauce, and Rice-A-Roni. It wasn’t my favorite, but we had it every time my best friend came over because she would always request it, so I’ll always have fond memories of this dish. I think part of why I wasn’t crazy about it was that bell peppers have never been, and still aren’t, a veggie that I particularly enjoy. Growing up, I’d eat the filling out of the pepper like a bowl and leave the pepper behind. In fact, when I sent my mom a photo of this dish she immediately asked whether I intended to eat the pepper, and I’m proud to tell you all that I did (well, half of it). Despite my hesitance to feature bell peppers in a dish, looking over the ingredients available to me in my HelloFresh box for the week, this seemed like an amazing idea and I’m so glad I went for it. These were incredible; the nostalgia of stuffed peppers growing up mixed with the elevated flavor profile made this the perfect recipe. I’ve already got some dishes planned for this challenge for the rest of this week, and I plan to keep going with this in the weeks to come. Thanks Julia for the idea, because it’s gotten me to be creative in the kitchen and has made grocery shopping a breeze! I’ll be sharing what I make with all of you and including the recipes, so scroll down to make today’s recipe.
The nostalgia of stuffed peppers growing up mixed with the elevated flavor profile made this the perfect recipe.
- 4 large bell peppers tops, seeds, and stems removed
- 1 Tbsp unsalted butter
- 1 cup couscous
- 1 cup chicken stock
- 2 Tbsp olive oil
- 2 red onions diced
- 8 oz heirloom grape tomatoes quartered
- 1 1/4 pound ground beef
- 2 Tbsp Turkish spice blend (garlic powder, cumin, coriander, allspice, crushed red pepper flakes, divided)
- 4 oz feta crumbled
- Salt and pepper to taste
- Fresh mint for garnish (optional)
Preheat the oven to 350º F.
Boil the chicken stock.
In a medium saucepan, melt the butter. Add the couscous and 1 Tbsp of the Turkish spice blend, toast over medium heat until fragrant, about 2 minutes. Then, add the boiling stock and remove from heat, cover and cook off the heat for 10 minutes or until stock is absorbed. Fluff with a fork.
In a large nonstick skillet, heat the olive oil over medium heat. Add onions and tomato and cook until soft. Then, add the ground beef and remaining Turkish spice blend and cook until beef is cooked through.
Add cooked couscous and crumbled feta to ground beef mixture and stir until combined, season to taste with salt and pepper.
Stuff peppers with filling and cover with tin foil.
Bake, covered until peppers are cooked, 45 min – 1 hour.
Garnish with any remaining feta and fresh mint.