Tuscan Stuffed Bell Peppers with Israeli Couscous and Mozzarella

Stuffed peppers are a classic comfort food that never goes out of style. This Italian-inspired version features tender bell peppers filled with a savory mixture of ground beef, Israeli couscous and juicy tomatoes, all seasoned with Tuscan spices. Topped with melted mozzarella, each bite is warm, satisfying and nostalgic.

Israeli couscous, also known as pearl couscous, adds a delightful nutty flavor and chewy texture that sets this dish apart from traditional rice-stuffed peppers. Whether you’re cooking for family or just craving a hearty meal, these stuffed peppers are sure to please.

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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 Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil. Add the Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
2. While the couscous cooks, cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish just large enough to hold them snugly.
3. Finely chop the onion and dice the tomato. Heat 2 teaspoons of oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-6 minutes. Drain excess fat if needed.
4. Stir in the diced tomato, tomato paste, Tuscan heat spice and chicken stock concentrate. Cook for 1-2 minutes until fragrant. Remove from heat and mix in the cooked couscous.
5. Divide the beef-couscous mixture evenly among the pepper halves. Top each with shredded mozzarella cheese.
6. Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for another 5-10 minutes, until the peppers are tender and the cheese is melted and bubbly.
7. Let cool for a few minutes before serving. Enjoy warm.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli couscous (pearl couscous) is recommended for its chewy texture. Regular couscous will work but may become mushy.

Can I substitute the ground beef?

Absolutely. Ground turkey, chicken or a plant-based meat alternative would work well in this recipe.

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.