Savory 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, then baked to perfection. This version features a nutty pearled couscous, seasoned ground beef and juicy tomatoes, all brought together with Tuscan spices. A sprinkle of mozzarella on top melts into a golden, bubbly finish.

Whether you’re a stuffed pepper enthusiast or trying them for the first time, this recipe is sure to please. The combination of textures and flavors-sweet peppers, tender couscous, savory beef and gooey cheese-creates a satisfying meal that feels both nostalgic and fresh. Serve these peppers with the extra filling on the side for a complete dinner.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2.5 ounce 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

2.5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking 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). Halve the bell peppers lengthwise, removing stems and seeds. Place them cut-side down on a baking sheet, drizzle with oil and rub to coat. Season with salt and pepper. Roast for 18-20 minutes until softened and lightly browned.
2. While the peppers roast, melt the butter in a small pot over medium-high heat. Add the couscous, a pinch of salt and pepper. Cook, stirring, until toasted (2-3 minutes). Stir in 3/4 cup water, bring to a boil, then cover and reduce to a low simmer. Cook until tender (6-8 minutes). Keep covered off heat.
3. Meanwhile, dice half the onion (use whole onion for 4 servings) and finely dice the tomato. Heat a drizzle of oil in a large ovenproof pan over medium heat. Add the onion and cook 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 (4-6 minutes). Drain excess grease if needed.
4. Add the marinara sauce and diced tomato to the pan with the beef. Stir in the stock concentrate and 1/3 cup water. Season with salt and pepper. Simmer until slightly thickened (1-2 minutes). Stir in the cooked couscous until combined. Remove from heat.
5. Flip the roasted peppers cut-side up. Stuff each half with as much filling as will fit. Place the stuffed peppers in the pan with the remaining filling, nestling them in. If your pan is not ovenproof, transfer everything to a baking dish. Sprinkle mozzarella evenly over the peppers.
6. Roast the stuffed peppers until the cheese melts (3-4 minutes). Divide the remaining filling among plates, top with stuffed peppers and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli (pearled) couscous provides the best texture. Regular couscous may become mushy.

How do I store leftovers?

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

Can I freeze these stuffed peppers?

Yes, assemble the peppers without the cheese, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then add cheese and bake until heated through.