Stuffed Bell Peppers with Pork, Couscous and 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 combines ground pork, nutty pearled couscous and juicy tomatoes with a Tuscan-inspired spice blend, all topped with gooey melted mozzarella. It’s a satisfying meal that feels both nostalgic and fresh.

Whether you’re a seasoned cook or new to stuffed peppers, this recipe is straightforward and rewarding. The peppers roast until slightly charred, then are stuffed with a flavorful filling and baked just until the cheese melts. Serve with the extra filling on the side for a complete, hearty 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 PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the middle. Wash and dry all produce. Halve the bell peppers lengthwise, removing stems and seeds. Place them on a baking sheet, drizzle each half with oil and rub to coat. Season with salt and pepper, then arrange cut sides down. Roast until browned and softened, 18-20 minutes.
2. While the peppers roast, melt 1 tablespoon of butter in a small pot over medium-high heat. Add the couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Stir in ¾ cup of water, bring to a boil, then cover and reduce to a low simmer. Cook until the couscous is tender, 6-8 minutes. Keep covered off the heat. Meanwhile, halve, peel and dice the onion. Finely dice the tomato.
3. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium heat. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the ground pork and Tuscan Heat Spice, season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it off.
4. Stir the tomato paste and diced tomato into the pork mixture until combined. Add the stock concentrate and ⅓ cup of water, season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in the cooked couscous until thoroughly combined. Turn off the heat.
5. Once the bell peppers are done, flip them and stuff each half with as much filling as will fit. Place the stuffed peppers in the pan with the remaining filling, nestling them into the mixture. If your pan is not ovenproof, transfer the mixture to a small baking dish and arrange the stuffed peppers in it. Sprinkle evenly with the mozzarella cheese.
6. Bake the stuffed peppers on the middle rack until the cheese has melted, 3-4 minutes. Divide the remaining filling among plates, top with the stuffed peppers and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli (pearled) couscous works best because it holds its texture. Regular couscous may become mushy.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground pork with a plant-based meat alternative or cooked lentils and use vegetable stock concentrate instead of chicken.