Tuscan Beef-Stuffed Bell Peppers with Pearled Couscous and Mozzarella

Stuffed peppers are a classic comfort dish that never goes out of style. Hollowed bell peppers are filled with a delicious combination of meat, grains, and spices, then baked to perfection. This version features pearled couscous for a nutty flavor and satisfying texture, mixed with ground beef, juicy tomatoes, and aromatic Tuscan spices. A generous sprinkle of mozzarella on top melts into a golden, gooey finish.

Whether you’re a stuffed pepper pro or trying them for the first time, this recipe is sure to become a favorite. It’s hearty enough for a weeknight dinner yet impressive enough for guests. Serve with the extra filling on the side for a complete and satisfying meal.

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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 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

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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in the middle. Halve bell peppers lengthwise, remove stems and seeds. Place on a baking sheet, drizzle each half with oil and rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes.
2. Meanwhile, melt butter in a small pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add 3/4 cup water (1 1/2 cups for 4 servings). Bring to a boil, cover, reduce heat to low, and simmer until couscous is tender, 6-8 minutes. Keep covered off heat.
3. Halve, peel, and dice onion. Finely dice tomato. Heat a drizzle of oil in a large ovenproof pan over medium heat. Add onion and cook until softened, 4-5 minutes. Add ground beef and Tuscan heat spice; season with salt and pepper. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
4. Stir tomato paste and diced tomato into the beef mixture. Add stock concentrate and 1/3 cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in cooked couscous until combined. Turn off heat.
5. Once bell peppers are done, remove from oven. Stuff each half with as much filling as will fit. Place stuffed peppers in the pan with remaining filling, nestling them into the mixture. (If pan isn’t ovenproof, transfer mixture to a small baking dish and arrange peppers.) Sprinkle evenly with mozzarella.
6. Bake stuffed peppers on middle rack until cheese is melted, 3-4 minutes. Divide remaining filling between plates, top with stuffed peppers, and serve.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Baking sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Small pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonCuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror FinishView on Amazon

Large ovenproof pan (or baking dish)

AmazonShop popular Large ovenproof pan (or baking dish) on AmazonView on Amazon

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearled) couscous is larger and chewier; regular couscous cooks faster and has a finer texture.

Can I substitute the ground beef?

Absolutely! Ground turkey, chicken, or a plant-based crumble work well. Adjust cooking time as needed.

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.