Tuscan Beef-Stuffed Bell Peppers with Couscous and Mozzarella

Stuffed peppers are a classic comfort dish that combines sweet bell peppers with a savory filling. In this Tuscan-inspired version, tender roasted bell peppers are packed with a mixture of seasoned ground beef, nutty pearled couscous and ripe tomatoes, then topped with gooey melted mozzarella. It’s a satisfying meal that brings warmth and nostalgia to the table.

Whether you’re new to stuffed peppers or a longtime fan, this recipe is easy to follow and delivers big flavor. The pearled couscous adds a delightful chewiness, while the Tuscan spice blend infuses the beef with aromatic warmth. Perfect for a cozy weeknight dinner, these peppers are sure to become a family 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 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 and adjust rack to middle position. Halve the bell peppers lengthwise, removing 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 1 tablespoon 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. Add ¾ cup water and bring to a boil. Cover, reduce heat to low and simmer until couscous is tender, 6-8 minutes. Keep covered off heat.
3. While couscous cooks, dice the onion and finely dice the tomato. Heat a drizzle of oil in a large ovenproof pan over medium heat. Add onion and cook, stirring, 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, 4-5 minutes. If there is excess grease, carefully pour it out.
4. Stir tomato paste and diced tomato into the beef mixture until combined. Add stock concentrate and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in the cooked couscous until thoroughly combined. Turn off heat.
5. Remove roasted peppers from oven. Stuff each half with as much filling as will fit. Place stuffed peppers in the pan with the remaining filling, nestling them in the mixture. Sprinkle evenly with mozzarella cheese. (If your pan is not ovenproof, transfer the filling mixture to a small baking dish and arrange stuffed peppers on top.)
6. Bake stuffed peppers on the middle rack until cheese is melted, 3-4 minutes. Divide pepper halves and remaining filling among plates and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but pearled (Israeli) couscous is recommended for its chewy texture. Regular couscous will cook faster and may become mushy.

Can I make this recipe gluten-free?

Substitute the couscous with cooked rice or quinoa and ensure all other ingredients are gluten-free.

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.