We had a sweet neighbor give us lots of bell peppers from her garden, so I knew I wanted to make stuffed peppers. I honestly had not made stuffed peppers in years. I debated between Italian or Mexican stuffed peppers and of course, went with Mexican because I love Mexican food!! I feel like this is a healthier way to eat Mexican, very low carb and full of flavor. I used Whole Wheat couscous as a filler but you could easily sub rice or quinoa. Any cheese works but I love the slight spice of pepper jack. This is an easy weeknight meal to make ahead and just pop in the oven at dinner time. The leftovers are just as good!~ Enjoy!
- 1 lb Ground Beef
- 2 packets Fronterra Enchilada Sauce
- 1 packet Taco Seasoning (I like the Siete brand)
- 6-8 Bell Peppers, multicolored
- 1 small White Onion, diced
- 1 can Black Beans, drained
- 1 cup Pico de Gallo
- 2 tbsp Sour Cream
- 1 cup Whole Wheat Couscous, cooled
- 8 oz. Pepper Jack Cheese, shredded
- 1 cup White Cheddar Cheese, shredded
- Jalapeños, optional
- Slice bell peppers in half and deseed.
- Cook 1 cup couscous according to box (you could easily sub quinoa or rice for the couscous )
- Cook ground beef until no longer pink. Add in packet of taco seasoning (I love the Siete brand) and water as directed on packet and let simmer.
- In a bowl place the couscous, cooked beef, drained black beans, pico de Gallo, and sour cream and a handful of shredded pepper jack. Mix together well.
- In a baking dish spread the two packets of enchilada sauce on the bottom. Nestle the peppers in the sauce. Fill each pepper with the ground beef mixture. Top all with the rest of the pepper jack and cheddar cheese. Optional — top with sliced jalapeños.
- Bake at 350°F for 30 minutes or until cheese is bubbly.
- Serve with guacamole, hot sauce, and sour cream