Stuffed Bell Peppers & Green Smoothie

Set the oven to 450F.Season grass fed ground meat. I used paprika and Mrs. Dash Southwest chipotle. Cook in a skillet and toss in diced jalapenos.

In a separate pot, cook couscous until finished.

Add the cooked couscous to the meat when it has finished cooking and add 1/8 cup no sodium chicken/beef broth. Cook for roughly 3 minutes on the skillet on medium heat.

Cut the tops off 2 bell peppers and remove the inside. Place the mixture of beef and couscous in the bell peppers.

Bake in the oven for about 10 – 12 minutes.

Smash them! Makes 2 servings using 7oz extra lean ground beef and 1/3 cup wheat pearl couscous (measured dry).