Couscous & Feta Stuffed Peppers

When I was a kid, my mom would make stuffed peppers with ground beef, rice, and tomatoes. At least I think that’s what was in them. Anyway, I always enjoyed them. Any time I would mention making them to my husband, however, he would sort of crinkle up his nose and grunt in disapproval, and say something like, “If you want to,” which is his attempt at being agreeable. Needless to say, I’d never tried them…until I ran across a recipe in Real Simple, my favorite magazine ever. I made just a couple minor changes to suit our tastes, and tried them out this weekend. During dinner, Evan said, “This might be my favorite thing you’ve ever made.” Had my mouth not be full of the stuffed pepper being complimented, it certainly would have dropped open in shock. He is not one to give out undeserved compliments, so I knew it was a hit. It’s got just the right amount of savory and tangy, and is different enough that even if you have a favorite stuffed pepper recipe, it’s worth a shot.

Couscous & Feta Stuffed Peppers
4 bell peppers (of any color)
1/2 lb. ground beef (you could also use ground turkey)
2/3 C. couscous
4 sliced scallions
1 C. crumbled Feta
Salt & Pepper

Prepare couscous according to package directions (I chose a variety with pine nuts for some extra texture). Rinse, dry, and hollow out peppers. Brown seasoned beef in a skillet, drain off any excess grease. In a bowl, combine couscous, beef, feta and sliced scallions. Season to taste. Scoop filling into peppers, and bake at 400 degrees for 45-50 minutes, covered. Serves four. Enjoy!