Stuffed Bell Peppers with Pork, Couscous and Mozzarella

Stuffed peppers are a classic comfort food that never goes out of style. Hollowed-out bell peppers are filled with a delicious combination of meat, grains and spices, then baked to perfection. This version features a nutty pearled couscous base, seasoned ground pork, juicy tomato and a touch of Tuscan heat spice. Topped with gooey melted mozzarella, each bite is sweet, savory and utterly satisfying.

Whether you’re a stuffed pepper veteran or trying them for the first time, this recipe is sure to become a favorite. The couscous adds a delightful texture, while the pork and spices create a rich, aromatic filling. Serve these peppers as a main dish for a cozy dinner that will transport you back to childhood.

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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

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView 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 the oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish and set aside.
2. Bring a small pot of salted water to a boil. Add the Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
3. While the couscous cooks, heat 1 teaspoon of cooking oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the ground pork and cook, breaking it up with a spoon, until browned, about 5-6 minutes.
4. Stir in the chopped tomato, tomato paste, chicken stock concentrate and Tuscan heat spice. Cook for 2-3 minutes until the tomato softens. Remove from heat and stir in the cooked couscous and butter until well combined.
5. Stuff each bell pepper with the pork-couscous mixture, packing it firmly. Top each pepper with mozzarella cheese.
6. Bake the stuffed peppers for 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly. Serve hot.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground beef, chicken or turkey can be substituted for the pork. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or rice can be used. Cook according to package directions before mixing with the filling.

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed peppers up to a day in advance. Cover and refrigerate, then bake just before serving.