Stuffed Bell Peppers with Beef, Couscous and Monterey Jack

Stuffed peppers are a classic comfort dish that never goes out of style. Hollowed-out bell peppers are filled with a savory mixture of meat, grains and spices, then baked to perfection. This version features pearled couscous for a nutty texture, ground beef, juicy tomatoes and a blend of Tuscan-inspired spices. Topped with melted Monterey Jack cheese, each bite is sweet, savory and utterly satisfying.

Whether you’re a stuffed pepper pro or trying them for the first time, this recipe is easy to follow and delivers big flavor. The couscous adds a delightful chew, while the beef and spices create a hearty filling. Serve these peppers as a main dish for a weeknight dinner or a special occasion-they’re sure to become a favorite.

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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 Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil. Add the Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
2. While the couscous cooks, cut the green bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish just large enough to hold them snugly.
3. Finely chop the onion and tomato. In a large skillet, heat 2 teaspoons of cooking oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-6 minutes. Drain excess fat if needed.
4. Stir in the chopped tomato, tomato paste, chicken stock concentrate and Tuscan heat spice. Cook for 2 minutes, until the tomato paste darkens slightly. Remove from heat and stir in the cooked couscous.
5. Spoon the beef and couscous mixture into each pepper half, dividing evenly. Top each with Monterey Jack cheese.
6. Bake the stuffed peppers for 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly. If desired, broil for 1-2 minutes for extra browning.
7. Let cool for a few minutes before serving. Enjoy warm.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Pearl (Israeli) couscous is recommended for its chewy texture, but regular couscous can be used; just adjust the cooking time accordingly.

Can I make this recipe ahead of time?

Absolutely. Assemble the stuffed peppers and refrigerate them unbaked for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.

What can I serve with these stuffed peppers?

A simple green salad or roasted vegetables pair nicely. You can also serve them with extra couscous or crusty bread to soak up any juices.