Moroccan Beef-Stuffed Peppers
Ingredients
- 6 large bell peppers (any colors)
- 1 cup plain couscous
- 1½ lb lean ground beef
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 2 (8-oz) pouches Moroccan simmer sauce (such as Saffron Road)
- ½ cup golden raisins
- ½ cup slivered almonds
- ¾ tsp salt
- 6 Tbsp fat-free plain Greek yogurt
Instructions
- Preheat oven to 350°F. Cut tops off peppers, and remove seeds and membranes. Place peppers on a rimmed baking sheet, cut sides up. Cover with foil. Bake 15 minutes or until crisp-tender.
- Cook couscous according to package directions.
- Cook beef and onion in a large nonstick skillet over medium-high heat 6 minutes or until beef is browned and crumbly; drain.
- Combine couscous, beef mixture, simmer sauce, raisins, nuts, and salt; spoon into bell pepper halves.
- Bake, uncovered, 10 minutes. Drizzle Greek yogurt over peppers.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
524
|
524
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 33 | 33 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 683 | 683 |
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