Ingredients
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1 cup Couscous
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4 Bell PeppersEnjoya, Aloha, Striped Holland are sweeter
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1/4 cup Pine Nuts
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.5 lb (226g) Ground BeefI use 96% lean
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1/2 Onion
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3 Garlic Cloves
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1 small nub Fresh Ginger
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1/2 cup Dried apricots
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1 tsp Honey
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1 tsp Ras el Hanout
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1 tsp Sweet Paprika
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1 small bunch Fresh Cilantro
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4 oz (113g) Goat Cheese
Directions
Steps
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1
Done
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Preheat the oven to375°F/190°C. |
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2
Done
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Blanche the PeppersI prefer the striped Aloha, Enjoya or Holland bell peppers for this recipe because they are sweeter. Otherwise I use yellow and orange bell peppers. Boil a pot of water. Remove the tops and slice the peppers in half. Remove the seeds. Add a pinch of salt to the water. Cook the peppers for 5 minutes. Remove from water and set in a casserole dish. |
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3
Done
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Make the CouscousFollow the package instructions. (Usually 1 cup water - boil - add couscous with 1 tsp salt, stir, remove from heat and let sit 5 min. with lid on. Then toss with fork to fluff it up). |
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4
Done
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Roast the Pine NutsIn a dry pan, roast the pine nuts for 1 minute. Remove and set aside. |
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5
Done
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Make the Ground Beef FillingDice 1/2 and onion, mince the garlic, and grate a bit of ginger. Add 1 Tbsp of oil to a pan and saute for 3 minutes. Add the Ras el hanout and the paprika and stir. Add the ground beef, and season with salt and pepper. Cook for 5-10 minutes on medium heat. Dice the apricots. Add to mixture. Add honey. Chop the cilantro and add. |
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6
Done
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Stuff the PeppersStuff the peppers with the ground beef filling. Add a slice of goat cheese on top. |
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7
Done
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Bake the stuffed peppersBake for 18-20 minutes. |
