Hearty Plant-Based Stuffed Peppers with Couscous and Mozzarella

Stuffed peppers are the ultimate comfort food-sweet bell peppers filled with a savory, hearty mixture and topped with gooey cheese. This version uses a ground plant-based protein that mimics the texture of meat, seasoned with Tuscan herbs and simmered with couscous, tomato paste and diced tomatoes. The result is a satisfying, flavorful filling that even meat-lovers will enjoy.

Topped with mozzarella and broiled until bubbly and golden, these stuffed peppers make a complete meal on their own. Serve with a simple side salad or crusty bread for a cozy dinner that’s both nutritious and delicious.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Ground Plant-Based ProteinView 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

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Cut the bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up on a baking sheet and drizzle with 2 tsp olive oil. Roast for 15 minutes.
2. Meanwhile, bring a small pot of salted water to a boil. Add the Israeli couscous and cook according to package directions until tender, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat 1 tsp cooking oil over medium-high heat. Add the ground plant-based protein and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Season with salt and pepper.
4. Add the diced onion to the skillet and cook until softened, about 3 minutes. Stir in the diced tomato, tomato paste, Tuscan heat spice and veggie stock concentrate. Cook for 2 minutes, stirring frequently.
5. Reduce heat to low and add the cooked couscous and 2 tbsp butter. Stir until the butter is melted and everything is well combined. Remove from heat.
6. Remove the peppers from the oven. Fill each pepper half with the couscous-protein mixture, pressing gently. Top each with shredded mozzarella cheese.
7. Return the peppers to the oven and broil on high for 2-3 minutes, until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
8. Let cool for a few minutes before serving. Enjoy hot.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, red, yellow or orange bell peppers work well and are sweeter than green. You can also use poblano peppers for a milder heat.

Can I make this recipe gluten-free?

Absolutely! Substitute the Israeli couscous with gluten-free couscous or cooked quinoa. Ensure all other ingredients are gluten-free.

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers (without broiling) up to a day in advance. Cover and refrigerate, then broil just before serving.