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with Spinach + Tomatoes
Stuffed Peppers Sizzle Style<br><span>with Spinach + Tomatoes</span>
  • sizzle cooking low-carb recipe

    Low Carb

  • 40
    Total

  • sizzle cooking

  • 25
    Active

Stuffed Peppers Sizzle Style
with Spinach + Tomatoes

Sizzle's Classic Stuffed Peppers

Sizzle offers a classic stuffed bell pepper which includes beef, rice and a whole lot of flavor. What’s even better? You can eat the bowl!

+ Tips, Videos & More Recipe Ideas

  • 25 mins
    Active Time
  • 40 mins
    Total Time

Ingredients

Servings

24

  • ½ lb ground beef
  • 2 bell peppers, whole
  • ½ red onion, diced
  • 1 tomato, diced
  • 1 cup spinach
  • ½ cup couscous
  • ¼ cup mozzarella cheese, shredded
Seasoning
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp oregano
  • salt + pepper, to taste
  • 1 lb ground beef
  • 4 bell peppers, whole
  • 1 red onion, diced
  • 2 tomato, diced
  • 2 cups spinach
  • 1 cup couscous
  • ½ cup mozzarella cheese, shredded
Seasoning
  • 4 tbsp olive oil
  • 4 tsp garlic powder
  • 4 tsp oregano
  • salt + pepper, to taste

Equipment

  • pot
  • pan
  • baking tray
  • stovetop
  • oven

Instructions

  1. Preheat the oven to 400 degrees F
  2. Cut the tops off each pepper, as if you were creating a little cap for each one. Clean out the seeds from the inside of the pepper.
  3. Wrap the peppers individually in aluminum foil and place upright in a baking pan. Add a cup of water to the pan so it allows peppers to steam and soften while baking. Place in oven for about 20 minutes.
  4. Meanwhile, get the couscous started. (Refer to package for specific instructions as each type is different).
  5. As the couscous cooks, dice the onion and tomato (scroll down for cutting videos)
  6. In a large skillet, heat oil over medium heat and begin to brown the ground beef and onion, about 7-10 minutes. Stir to break up the beef and make sure everything cooks evenly.
  7. Once the meat has browned, add the tomatoes and all of your spices to the skillet and stir. Cook for another 3-5 minutes at medium-high heat.
  8. Once the couscous has cooked, add it into the pan with the beef and veggies and turn heat to low. Add in the spinach as well, mix everything together, and cook for another minute or two, allowing the spinach to wilt.
  9. Now the real fun begins! Take each pepper carefully out of the oven. Stuff to the top with veggies and meat mixture. Sprinkle some cheese and cover back up with the cap
  10. Drain any water from the pan and place the stuffed peppers back in the oven for about 5 more minutes, until the cheese has melted.
  11. Cool off, remove foil and enjoy!

Tips & Tricks

  • This recipe is extremely versatile. Add any items hiding in your fridge that need to be eaten. For example, frozen peas, mushrooms, corn.
  • How to tell if rice is cooked: rice should have soaked up all the water/broth, if chewy or hard in center add more water and continue to simmer on low. Rice takes 15-20 minutes on average to cook.
  • For tastier rice, use broth instead of water (or go 50/50 broth and water).
  • You can use quinoa, couscous, barley, or cauli rice as a substitute for rice.
  • Did you know that the different colors of bell peppers are a result of when the pepper is picked? Green peppers are picked the earliest, then yellow and orange, and finally red. They are interchangeable in recipes, but red peppers are normally the sweetest, but often the most expensive.

Instructional Videos

How to Dice an Onion

How to Dice a Tomato

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