Beef and Couscous Stuffed Bell Peppers with 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 spices, then baked until tender. This version features pearled couscous for a nutty texture, seasoned ground beef and a touch of melted mozzarella on top.

Whether you grew up eating stuffed peppers or are trying them for the first time, this recipe is sure to please. The combination of Tuscan-inspired spices, juicy tomatoes and gooey cheese makes each bite irresistible. Serve these peppers as a satisfying main course that will bring back fond memories or create new ones.

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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 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 BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
2. Cook the Israeli couscous according to package directions, using the chicken stock concentrate dissolved in water for extra flavor. Drain if needed and set aside.
3. Finely chop the onion and dice the tomato. In a large skillet over medium-high heat, cook the ground beef, breaking it up, until browned. Add the onion and cook until softened, about 3 minutes.
4. Stir in the diced tomato, Tuscan heat spice and marinara sauce. Cook for 2 minutes, then remove from heat. Mix in the cooked couscous.
5. Stuff each bell pepper with the beef and couscous mixture, pressing gently to fill. Top with mozzarella cheese.
6. Bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly. Let cool for a few minutes before serving.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, regular couscous or even rice can be substituted, but cooking times may vary.

How do I make this recipe vegetarian?

Replace the ground beef with a plant-based meat alternative or extra vegetables like mushrooms and zucchini.

Can I prepare these stuffed peppers ahead of time?

Absolutely! Assemble the peppers and refrigerate unbaked for up to 24 hours. Add a few extra minutes to the baking time.