Hearty Beef and Couscous Stuffed Bell Peppers with Melted Mozzarella

Stuffed peppers are a classic comfort food that never goes out of style. Hollowed bell peppers are filled with a hearty mixture of meat, grains and spices, then baked until tender and golden. This version takes inspiration from Tuscan flavors, combining nutty pearled couscous with seasoned ground beef, juicy tomatoes and a touch of aromatic spice. A final sprinkle of melted mozzarella adds irresistible gooeyness.

Whether you’re a stuffed pepper veteran or trying them for the first time, this recipe is sure to become a favorite. The couscous provides a delightful texture, while the beef and tomato base brings savory depth. Serve these peppers with any extra filling spooned alongside for a complete, satisfying meal that feels both nostalgic and fresh.

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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 Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the middle position. Wash and dry all produce. Halve the bell peppers lengthwise, removing stems and seeds. Place the pepper halves on a baking sheet, drizzle each with oil and rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes.
2. While the peppers roast, melt 1 tablespoon butter in a small pot over medium-high heat. Add the couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Pour in ¾ cup water and bring to a boil. Cover, reduce heat to low and simmer until couscous is tender, 6-8 minutes. Keep covered off heat.
3. Meanwhile, halve, peel and dice the onion. Finely dice the tomato. Heat a drizzle of oil in a large ovenproof pan over medium heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the ground beef and Tuscan heat spice; season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-5 minutes. If there is excess grease, carefully pour it off.
4. Stir in the tomato paste and diced tomato until well combined. Add the chicken stock concentrate and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in the cooked couscous until thoroughly combined. Turn off the heat.
5. Once the bell peppers are done, remove them from the oven. Stuff each pepper half with as much filling as will fit. Place the stuffed peppers in the pan with the remaining filling, nestling them into the mixture. (If your pan is not ovenproof, transfer the mixture to a small baking dish and arrange the stuffed peppers in it.) Sprinkle evenly with mozzarella.
6. Bake the stuffed peppers on the middle rack until the cheese has melted, 3-4 minutes. Divide the remaining filling among plates, top with the stuffed peppers and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearled) couscous is larger and has a chewy texture; regular couscous cooks much faster and may become mushy.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this recipe vegetarian?

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