| 9 | 25 | 280 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 6 |
| 1 tbsp | Olive oil |
| 1 onion | Pearl onion |
| 340 gm | Yves Original Ground Round |
| 2/3 cup | Diced tomatoes, low sodium, canned |
| 1/2 cup | Parmesan cheese, grated (Or crumbled feta cheese) |
| 1/3 cup | Parsley, fresh (Chopped) |
| 6 medium pepper(s) | Orange bell pepper (any colour is fine) |
| 198 gm | Couscous, dry (I use olive oil and garlic flavoured couscous) |
| 2 cup | Vegetable stock/broth, low sodium |
1. Heat oil in large skillet over medium heat. Add onion, cook for 6 minutes or until soft. Stir in ground round, cook for 2 minutes, stirring to break up. Stir in tomatoes, cheese, and parsley.
2. Halve peppers lengthwise through stems; remove seeds and ribs. Cook peppers in a large pot of boiling water for 4 to 5 minutes or until tender; drain cut side down on paper towel; Keep warm.
3, Meanwhile, cook couscous according to package directions, using vegetable broth. Fluff with fork. Stir into ground round mixture; keep hot.
4. Place prepared pepper halves in two large baking dishes or on large baking sheet. Fill each with about 1/2. cup (125 ml) hot ground round, mounding high.
| Grain | 1.0 |
| Milk Alternative | 0.2 |
| Vegetables | 1.9 |
You can halve this recipe if you are cooking for one or two.
Another option for cooking for one or two is to prepare the full recipe and then save remaining servings for later in the week as leftovers.
This recipe will keep well for up to 5 days in the fridge.
