Tuscan Beef Stuffed Peppers with Couscous and Mozzarella

Stuffed peppers are a classic comfort food, and this Tuscan-inspired version takes them to the next level. We fill roasted bell peppers with a savory mixture of ground beef, pearled couscous, and ripe tomatoes, all seasoned with a warm Tuscan spice blend. A sprinkle of mozzarella on top melts into a golden, bubbly finish.

Whether you’re a stuffed pepper pro or trying them for the first time, this recipe is straightforward and rewarding. The nutty couscous adds texture, while the beef and spices create a rich, satisfying filling. Serve the peppers nestled in extra filling for a complete meal that feels like a hug on a plate.

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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 TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking 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 oven to 425°F. Halve bell peppers lengthwise, remove stems and seeds. Place on a baking sheet, drizzle each half with oil, rub to coat. Season with salt and pepper, arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.
2. While peppers roast, melt 1 tablespoon butter in a small pot over medium-high heat. Add couscous and a pinch each of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Stir in 3/4 cup water, bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
3. Meanwhile, halve, peel, and dice half the onion. Finely dice 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, 4-6 minutes. If excess grease, carefully pour it out.
4. Add marinara sauce and diced tomato to the pan with beef; stir until combined. Stir in stock concentrate and 1/3 cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in cooked couscous until thoroughly combined. Turn off heat.
5. Once peppers are done, flip them and stuff each half with as much filling as will fit. Place stuffed peppers in the pan with remaining filling, nestling them in. If pan isn’t ovenproof, transfer extra filling and peppers to a small baking dish. Sprinkle evenly with mozzarella.
6. Roast stuffed peppers on middle rack until cheese melts, 3-4 minutes. Divide remaining filling between plates. Top with stuffed peppers and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli (pearled) couscous is recommended for its chewy texture. If using regular couscous, adjust cooking time and liquid accordingly.

Can I substitute the ground beef?

Absolutely. Ground turkey, chicken, or plant-based crumbles work well. Adjust seasoning as needed.

How do I store leftovers?

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