so many options
My local ShopRite has red bell peppers on sale until Saturday, January 8th (with a Price Plus Card) for just $1.49/lb. I picked up a can of crushed New Jersey tomatoes, instead of whole, for $2.99. The recipe called for four onions, however, I reduced that to two as I thought that was a bit much for the amount of chop meat. It also called for six cloves of garlic; again, I reduced that to two cloves.
The recipe begins by slicing the peppers in half, seasoning with salt and pepper and a drizzle of oil. They are cooked in the oven for 12 to 15 minutes. While that’s happening, the filling is prepared. I used a 12-inch skillet and it was quite full by the time I added all the ingredients. Had I realized how much the filling would wind up to be, I would have used the original quantity of onions and garlic. As I had selected peppers on the smaller size and could have used another two or three to use up the balance of the filling.
The stuffed peppers were hearty. The filling was both spicy from the chili powder (two tablespoon full) and warming from the cumin. The couscous was a made for a light base for the filling. Overall, a mouth-watering meal! My husband totally enjoyed them and suggested using the remaining filling over pasta (something akin to Cincinnati Chili).
By Chef Alex Guarnaschelli
Active Time: 50 minutes
Total time: 1 hour, 20 minutes
Yield: 4 servings
4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar
Green bell peppers work too. You could also use leftover rice in place of the couscous.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.