The Wisconsin Beef Council joined News 3 Now at Noon on Wednesday to show us how to make Beef and Couscous Stuffed Baby Bell Peppers.
Angie Hin from the Wisconsin Beef Council is here today with a great appetizer recipe if you’re going to a holiday gathering. Hi, Angie. Hello. What are you making today? So, I have a fun um appetizer recipe using ground beef. Now, beef is usually thought of as your main course, your main dish, but we have a lot of appetizer recipes and most of them use ground beef. So, it’s a great way to incorporate beef maybe into a a full appetizer menu. Tapas. I love doing that. Just those small little bites. And then you can kind of dry everything and graze. So these are our called our beef and couscous stuffed baby bell peppers. So we’re going to make the filling quick. Um and I’m using lean ground beef. So I’ve got like a ground round ground sirin because we’re going to make our filling and we’re not going to brown the ground beef. It’s going to brown in the peppers in the oven. So you don’t have that step where you could brown your ground beef and drain some extra fat. So get as lean as you can find if you like. I like doing that for this recipe. You definitely don’t have to. Any ground beef is fine, but you just don’t you you’ll miss that step if if that’s what you’re used to. All right. What do you add to it? So, I got a pound of ground beef. We’re going to add in some garlic, of course. Some minced garlic, salt, pepper, and dried oregano. Mhm. Couscous. Just dried couscous. Dried couscous. Whole grain or regular. Okay. Uh spicy vegetable juice or regular vegetable juice, whatever you like. And then some spinach, frozen chopped. I just grabbed a package of that. That’s easy. Thought it and drained it. I got it on a paper towel just to kind of suck up some more of that liquid. I think a half of a cup. Okay. And some cheese that goes on top. Now, I bought one of those little bags of the mixed baby peppers. They look like little Christmas lights. So, they’re they’re perfect for this time of year. I know they are. But they got yellows, oranges, reds. So, they’re so festive. So, I took them and I rinsed them and then I cut them in half and then just pulled out the seeds and the membrane. Okay, but really that is it. That’s all we’re going to do. We’re going to make this filling and then stuff the peppers. Now, the recipe says 15 of these mini peppers. I cannot fit my stuffing in 15. I I always make more. You got two bags of peppers? Yeah, get two bags of peppers. So, like it’s over 30 halves. Um, but then these bake in a 400°ree oven. They just stuff the little peppers. Yeah, about 25 30 minutes. Put them on a cookie sheet. Put them on a cookie sheet. Sprinkle them with the parmesan. Sprinkle them with parmesan. And then do not cover them. Bake them in that 400°ree oven till they’re cooked through, which takes about 2530 minutes. And they’re delicious. And they simple and so festive for this season. Perfect. They are. So beef tips.com is our Wisconsin Beef Council website. On the homepage, we got a link to our as seen on TV recipes, but then also beef up the holidays page. So you find all of our recipe collections, all of our cooking tips. More than you thought you needed to know is there. So take five minutes, check it out. All right. Thank you, Angie.
Dining and Cooking