Stuffed bell peppers are a fun, different and healthy way to enjoy ground beef. Just like stuffed peppers prepared in the oven, the meat in these peppers isn’t precooked; rather, the peppers and their filling are simultaneously cooked in the slow cooker. I thought it would be fun to infuse these peppers with Mediterranean flavors, so instead of the typical rice and cheddar, these peppers feature couscous, diced tomatoes, Kalamata olives and feta cheese, with garnishes of Greek yogurt and chopped fresh basil for good measure. And while any color bell pepper will work, I prefer using red, orange or yellow bell peppers, which not only look festive but also tend to turn sweeter than the green ones as they cook.
YIELD: 6 SERVINGS
¾ cup (180 ml) water
¼ tsp salt
¾ cup (126 g) uncooked couscous
6 medium red, orange or yellow bell peppers
1 lb (455 g) lean ground beef (90 percent lean)
1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
2 cloves garlic, minced
¾ cup (115 g) Kalamata olives, pitted and chopped
1 ¼ cups (6 oz [170 g]) crumbled feta cheese
1 tbsp (12 g) House Seasoning
½ tsp dried oregano
½ tsp ground cumin
½ cup (100 g) Greek yogurt
Fresh basil chiffonade, for serving
Prepare the couscous by bringing the water and salt to a boil in a medium saucepan over high heat. Add the couscous and quickly stir. Remove the pot from the heat, cover it and allow the couscous to sit for 5 minutes before fluffing it with a fork.
While the couscous is cooking, wash the bell peppers and slice off their tops. Scoop out the seeds and membranes and set the peppers aside.
In a large bowl, combine the ground beef, cooked couscous, diced tomatoes, garlic, Kalamata olives, feta, House Seasoning, oregano and cumin. Divide the beef mixture evenly between the hollowed-out peppers, packing it down into the cavities. Arrange the upright stuffed peppers in a large oval slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the beef is cooked through (internal temperature of 160°F [71°C]). Carefully transfer the cooked peppers to a platter. Dollop or drizzle the Greek yogurt over the peppers (see Samantha’s Tip). Sprinkle the peppers with the fresh basil and serve hot.
Samantha’s Tip
For a special presentation, you can drizzle Greek yogurt over the cooked stuffed peppers. Simply stir the yogurt until it is smooth, scoop it into a plastic zip-top bag, and snip a tiny piece off of one corner with scissors to create a piping bag for the yogurt. This trick can be used to garnish soups and chilis as well, and it also works with sour cream.