Stuffed Peppers with Beef and Fennel Recipe
Stuffed Peppers with Beef and Fennel Total time: 45 minutes Ingredients:
8oz (240gr) ground beef
1 medium or 2 small fennel bulbs, trimmed, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tbs olive oil
1 tsp chili powder
2 tsp parsley
1 tsp thyme
1 tsp marjoram
1/2 cup pearl couscous
8oz (250gr) peeled, chopped tomatoes, with juices, about 2 medium
3/4 (180ml) beef stock
2 – 3 nicely shaped bell peppers
Instructions:
Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds.
Blanch in boiling boiling water for 5 minutes.
Remove (use tongs) and put into a baking dish.
In medium skillet heat oil over medium-high heat. Add onion, fennel, garlic and sauté 5 minutes.
Add chili powder and stir briefly.
Add beef and sauté until cooked through breaking it up as it cooks.
Add tomatoes, beef stock, herbs, and couscous to skillet. Stir well.
Turn heat to low, cover and simmer until couscous is done, 10 – 15 minutes depending on couscous. Stir frequently and add water if needed.
When ready spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C).
Remove from oven and serve.