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      Beef and Couscous Stuffed Baby Bell Peppers

      Ingredients:1 pound Ground Beef15 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 1-1/4 pounds)2/3 cup regular or spicy 100% vegetable juice1/2 cup frozen chopped spinach, thawed, squeezed dry1/4 cup uncooked whole wheat or regular couscous2 cloves garlic, minced1/2 teaspoon dried oregano leaves1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 cup reduced-fat shredded Parmesan, Monterey Jack, white Cheddar or Italian-blend cheeseDirections:Heat oven to 400F. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, ontwo rimmedbaking sheets.Combine Ground Beef,vegetable juice, spinach, couscous, garlic, oregano,salt and black pepperin large bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers.Sprinkle with cheese.Bake, uncovered,in 400F oven25 to 30minutesor until instant-read thermometer inserted into center of pepper registers 160F and peppers begin to brown. Let stand 5 minutes before serving.Tip: Five medium bell peppers (any color), cut lengthwise into sixths may be substituted for mini peppers. Continue as directed in step 2.Cook's Tip:Two broiler pans may be substituted for baking sheets.Cook's Tip:Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.