Stuffed Bell Peppers with Pork, Couscous and Mozzarella

Stuffed peppers are a classic comfort dish that never goes out of style. Hollowed-out bell peppers are filled with a flavorful mixture of meat, grains and spices, then baked until tender. This version features a savory blend of ground pork, nutty Israeli couscous, juicy tomatoes and aromatic Tuscan spices, all topped with gooey melted mozzarella. It’s a satisfying meal that will bring back fond memories of home-cooked dinners.

Whether you’re a stuffed pepper pro or trying them for the first time, this recipe is simple to follow and packed with flavor. The combination of sweet roasted peppers, savory pork and creamy cheese creates a balanced dish that’s perfect for any night of the week. Serve it as a main course with a side salad or enjoy it on its own for a complete meal.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a small pot of salted water to a boil for the couscous.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish. If needed, trim the bottoms slightly so they stand upright.
3. Add the Israeli couscous to the boiling water and cook according to package directions until tender, about 8-10 minutes. Drain and set aside.
4. While the couscous cooks, heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer the pork to a plate and set aside.
5. In the same skillet, add the remaining 3 teaspoons of oil and the butter. Add the diced onion and cook until softened, about 4 minutes. Stir in the tomato paste and Tuscan heat spice, cooking for 1 minute until fragrant.
6. Add the diced tomato and chicken stock concentrate to the skillet. Cook for 2 minutes, stirring occasionally.
7. Return the cooked pork to the skillet along with the cooked couscous. Stir everything together until well combined. Season with salt and pepper to taste.
8. Stuff each bell pepper with the pork-couscous mixture, pressing gently to fill completely. Top each pepper with shredded mozzarella cheese.
9. Bake the stuffed peppers for 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly.
10. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, ground beef, chicken or turkey would work well in place of pork. Adjust cooking time as needed.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground pork with cooked lentils or a plant-based ground meat alternative and use vegetable stock concentrate instead of chicken.

What can I serve with stuffed peppers?

A simple green salad, crusty bread or roasted vegetables make great sides to complement this dish.