Prep: 15 minutes
Bake: 70 minutes
Bake from frozen: 1 hour 25 minutes
4 red bell peppers, halved lengthwise, stems, seeds, and ribs removed
1/2 cup couscous
1/2 lb lean ground beef
14.5 -oz can diced tomatoes
1 small onion, finely chopped
1 1/2 tsp pre-chopped garlic
1/2 cup frozen corn
1 cup finely chopped mushrooms
3/4 tsp paprika
1/2 tsp salt
1 cup grated reduced-fat monterey jack cheese
1. Place peppers cut side up in a large foil roasting pan.
2. Mix remaining ingredients except cheese in a bowl. Divide mixture among peppers, mounding tops. Sprinkle tops with cheese. Cover pan with foil and freeze until ready to use, or bake, covered, at 400 degrees for 45 minutes, then uncovered for 25 minutes.
To bake frozen stuffed peppers: Preheat oven to 400 degrees. Place covered pan in oven and bake for 1 hour. Remove foil and bake until cooked throughout and peppers have softened slightly, about 25 minutes more.
How kids can help: Measure ingredients; sprinkle cheese.
Per serving: 158 calories, 5 g fat (2 g saturated), 320 mg sodium, 15 mg cholesterol.