Ingredients

The following ingredients have 2 Servings
  • Stuffing:
  • 6oz ground beef (180gr mince) 
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4oz (120gr) cremini mushrooms, cleaned, chopped
  • 3oz (90gr) feta, crumbled
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp powdered ginger
  • 2 tsp olive oil
  • 2 large red bell peppers, cut in half, seeds removed
  • Sauce:
  • 2oz (60gr) cremini mushrooms, cleaned, chopped
  • 1/2 tsp chili powder
  • 2 tsp olive oil
  • 3/4 cup beef stock
  • 1/2 preserved lemon, rinsed, pulp removed and rind chopped
  • 2 tsp cornstarch dissolved in 2 tbs water
  • Couscous:
  • 1/2 cup (3oz, 90gr) couscous 
  • 3/4 cup (6oz, 180ml) beef broth

Instruction

  • Cook peppers in rapidly boiling water for 5 minutes. 
  • Remove and put into a baking dish that will just hold them. 
  • Heat oil and spices in nonstick skillet over medium-high heat. 
  • Add garlic, onion, mushrooms and sauté 5 minutes. 
  • Add beef and sauté until cooked through breaking it up as it cooks. 
  • Stir feta into beef. 
  • Spoon mixture into the pepper halves, cover with foil and bake for 15 minutes at 400F (200C).
  • Heat oil and chili powder in nonstick skillet over medium heat. 
  • Add mushrooms and sauté until well browned. 
  • Add lemon and stock to skillet. Heat to boiling. 
  • Add cornstarch mixture, stirring until thickened.
  • Heat beef broth to boiling. 
  • Put couscous in a medium bowl. 
  • When broth is boiling pour over couscous, cover and let stand for 10 minutes.
  • Fluff with fork when ready. 
  • Put peppers on a bed of couscous and spoon sauce over.