Tuscan Beef-Stuffed Bell Peppers with Couscous and Mozzarella

Stuffed peppers are a classic comfort dish that never goes out of style. Hollowed bell peppers are filled with a delicious mixture of meat, grains and spices, then baked to perfection. This version features a nutty pearled couscous, seasoned ground beef, juicy tomatoes and a touch of Tuscan heat, all topped with gooey melted mozzarella. It’s a satisfying meal that brings warmth and nostalgia to your table.

Whether you’re a stuffed pepper pro or trying them for the first time, this recipe is straightforward and rewarding. The peppers are roasted until tender, then packed with a flavorful filling and baked just until the cheese melts. Serve them 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

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve bell peppers lengthwise; remove core and seeds. Place on a baking sheet and drizzle each with oil; rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes.
2. Meanwhile, melt 1 tablespoon 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 ¾ cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While couscous cooks, halve, peel and dice onion. Finely dice tomato. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef and Tuscan Heat Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. If there’s excess grease, carefully pour it out.
4. Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. Add stock concentrate and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat.
5. Once bell peppers are done roasting, remove from oven and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half in the mixture. Sprinkle evenly with mozzarella. If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.
6. Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Divide pepper halves and remaining filling between plates and serve.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can use red, yellow or orange bell peppers. They will be slightly sweeter than green peppers.

Can I substitute the couscous?

Pearled couscous works best, but you can use regular couscous or even rice. Adjust cooking time accordingly.

How do I store leftovers?

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