Monday, June 17, 2013

Tex Mex & Couscous Stuffed Bell Peppers

  • 1 lb Extra Lean Ground Beef (or ground turkey)
  • Homemade taco seasoning: 1/2-1 TBSP each: minced onion, garlic powder, chili powder, seasoning salt (to taste)
  • 6 multicolored bell peppers
  • 6 TBSP dry couscous
  • 6 TBSP water
  • 1 cup salsa
  • 1 cup canned Fiesta Corn (or frozen)
  • 6 TBSP fat free shredded cheddar cheese
  1. Preheat oven to 500 degrees.
  2. Boil water in the microwave. Stir in couscous, cover and set aside for at least 5 minutes.
  3. Meanwhile, in a large skillet over medium-high heat, cook beef, stirring occasionally and breaking up, until no longer pink, about 4 minutes.  Drain and then add taco spices.
  4.  While couscous is softening, remove tops from peppers and scrape out seeds, then set aside.
  5. In a large bowl, combine couscous, beef, salsa, and corn. Fill peppers with beef mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes.
  6. Sprinkle cheese on top, then continue baking until peppers are tender and stuffing is heated through, about 5 minutes.
Makes 6 servings

Calories 193
Fat 3g
Sat Fat 1g
Cholesterol 44mg
Sodium 870mg
Potassium 286mg
Carbs 22g
Fiber 2.5g
Sugars 6.5g
Protein 21g

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