Hearty Beef and Couscous Stuffed Bell Peppers with Melted Mozzarella

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 vegetables, then baked until tender and topped with melted cheese. This version features pearled couscous for a nutty texture, seasoned ground beef and juicy tomatoes, all brought together with a touch of Tuscan-inspired spices.

Whether you’re a longtime fan or trying stuffed peppers for the first time, this recipe is sure to please. The peppers are roasted until slightly charred, then stuffed with a hearty filling and finished with a blanket of gooey mozzarella. Serve them with the extra filling on the side for a complete and satisfying 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 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

3 tablespoon Tomato PasteView 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 oven to 425°F (220°C) with a rack in the middle. Halve the bell peppers lengthwise and remove the cores and seeds. Place them cut-side up on a baking sheet, drizzle with a little oil and season with salt and pepper. Roast until browned and tender, about 20 minutes.
2. While the peppers roast, melt the butter in a small saucepan over medium-high heat. Add the couscous and a pinch of salt and pepper. Cook, stirring, until the couscous is lightly toasted, 2-3 minutes. Pour in ¾ cup water and bring to a boil. Cover, reduce heat to low and simmer until the couscous is tender, 10-12 minutes. Keep covered until ready to use.
3. Meanwhile, dice the onion and tomato. Heat a drizzle of oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the ground beef, Tuscan heat spice, salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-5 minutes. Drain any excess grease from the pan.
4. Stir the tomato paste and diced tomato into the beef mixture until combined. Add the chicken stock concentrate and ⅓ cup water. Season with salt and pepper and let simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in the cooked couscous.
5. Once the peppers are done, stuff each half with as much filling as will fit. Place the stuffed peppers in an ovenproof dish (or leave them in the skillet if it’s oven-safe) and spoon any remaining filling around them. Sprinkle the mozzarella evenly over the tops.
6. Bake the stuffed peppers on the middle rack until the cheese is melted and bubbly, 3-4 minutes. Serve the pepper halves with the extra filling on the side.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Pearl couscous (Israeli couscous) works best for this recipe. If using regular couscous, reduce the liquid and cooking time.

Can I make this recipe vegetarian?

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

How do I store leftovers?

Store stuffed peppers and any extra filling in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.