Mediterranean Stuffed Peppers

4		bell peppers
1-1/4  lb.		lean ground beef
1		small onion, chopped
4		garlic cloves,s chopped
3/4  cup		cooked pearled couscous
1  cup		cherry tomatoes
1/2  cup		kalamata olives
2  tablespoons		tomato paste
1  teaspoon		oregano
1  teaspoon		paprika
1  teaspoon		thyme
1  teaspoon		salt
1  teaspoon		pepper
1/8  cup		pine nuts
1/4  cup		crumbled feta cheese
2  tablespoons		cooking oil

Tip: Click on the ingredient links to learn the nutritional information for all the Mediterranean Stuffed Peppers ingredients. The serving size for any ingredient in Mediterranean Stuffed Peppers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 F
Heat oil in pan over medium high heat. Add onions and saute until translucent. Add ground beef, break up with spoon and brown. Mix in herbs, spices and tomato paste. Saute until beef is cook through. Set aside.
Cook couscous according to directions on packet. This should take abut 10 minutes total.
Toast pine nuts in ungreased pan over medium heat for 3 to 5 minutes. Stir frequently and watch carefully to avoid charring them. They should be lightly browned.
Chop kalamata olives, tomatoes and parsley.
In a large bowl, mix meat, couscous, pine nuts, cherry tomatoes, olives and parsley.


Cut peppers vertically. Lay halves on their side in greased baking pan. Stuff with stuffing mixture and cover with foil. Bake 30 minutes. Remove foil and bake and additional 15 minutes. Check doneness with a knife, peppers should be softened but still have a little crunch. Baking times vary by oven, if need be, bake an additional few minutes.
After removing from oven, sprinkle crumbled feta cheese over peppers
enjoy