Tuscan-Style Stuffed Bell Peppers with Beef and Pearled Couscous

Stuffed peppers are a classic comfort dish that never goes out of style. Hollowed bell peppers are filled with a savory mixture of meat, grains and spices, then baked until tender and topped with melted cheese. This version brings a Tuscan twist with pearled couscous, juicy tomatoes and a warm blend of spices.

Perfect for a cozy weeknight dinner, these stuffed peppers are both satisfying and easy to prepare. The pearled couscous adds a delightful nutty texture, while the Monterey Jack cheese creates a golden, bubbly finish. Serve them with the extra filling on the side for a complete meal that will transport you to the Italian countryside.

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Ingredients

1 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 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to the middle position and preheat oven to 425°F. Wash and dry all produce. Halve bell pepper lengthwise; remove core and seeds. Place on a baking sheet and drizzle with oil. Season with salt and pepper. Roast until browned and softened, about 20 minutes.
2. Melt 1 tablespoon butter in a small, lidded pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water and bring to a boil. Once boiling, cover, reduce heat to low and cook until tender, 10-12 minutes. Keep covered until ready to serve. Meanwhile, halve, peel and dice onion. Finely dice tomato.
3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef and Tuscan Heat Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Carefully pour out and discard any excess grease, leaving filling in pan.
4. Stir tomato paste and diced tomato into pan until thoroughly combined, then add stock concentrate and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat.
5. Once bell pepper is done roasting, stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half in the mixture. Sprinkle evenly with cheese. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper in there.)
6. Bake stuffed pepper in oven until cheese has melted, 3-4 minutes. Divide pepper halves and remaining filling between plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar for a similar melt.

Can I make this recipe ahead of time?

You can prepare the filling and roast the peppers up to a day in advance. Assemble and bake just before serving.

What can I use instead of pearled couscous?

Regular couscous, quinoa or rice can be used. Adjust cooking time and liquid according to the grain.