Beefy Italian Stuffed Pepper Soup
with Couscous & Mozzarella
- Wheat
- Milk
Our chefs have transformed everything you love about homestyle stuffed peppers into a comforting pot of soup that’s just right for those days you need a little extra coziness. You’ll begin by caramelizing onion and bell pepper, then stirring in tomato paste for an umami burst. Add in juicy browned ground beef and our peppery Tuscan spice blend, then stir in pearl couscous and simmer until tender, with all the flavors melded together. A final sprinkle of mozzarella just before serving melts and swirls into the soup for a simply irresistible meal worthy of your favorite bowl.
Ingredients
1 unit
Green Bell Pepper
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Onion
2 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Tomato
10 ounce
Ground Beef
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Heat a drizzle of oil in a medium pot over medium-high heat. Add beef*, a big pinch of salt, and pepper; cook, breaking the meat up into pieces, until browned and mostly cooked through, 3-5 minutes. • Using a slotted spoon, transfer beef to a plate; reserve pot. TIP: If there’s excess grease in your pot, carefully pour it out.
• Meanwhile, wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Halve, core, and dice bell pepper into ½-inch pieces. Dice tomato into ½-inch pieces.
• Heat a drizzle of oil in pot used for beef over medium-high heat. Add onion, bell pepper, and tomato paste; cook, stirring, until onion has softened and tomato paste has darkened in color, 2-3 minutes. • Add beef, diced tomato, Tuscan Heat Spice, stock concentrates, and 2½ cups water (5 cups for 4 servings). Bring to a boil, then reduce heat to low. Cook until liquid has reduced and soup has thickened slightly, 3-5 minutes. • Stir in couscous, cover, and cook until couscous is tender, 6-8 minutes more. Taste and season with salt and pepper if desired.
• Divide soup between bowls. Sprinkle with mozzarella and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the hearty, comforting taste; some found it needed more seasoning or tomato flavor for depth.
- Ease of prep: Quick and easy to make, perfect for busy evenings or cold days.
- Suggestions: Consider adding extra herbs, garlic, or tomato paste; some preferred rice over couscous for texture.
- Leftovers: Tastes even better the next day; scales well for extra servings.
- Cheese: Mozzarella can be stringy; try Parmesan or feta for easier eating and more flavor.
Reviews from our home cooks
This was absolutely delicious! Tasted exactly like a stuffed bell pepper in soup form. I did struggle a little with finding the correct heat level for getting the soup to thicken in step three. So, maybe the instructions for that part need to be refined? But, still, despite it taking me a long time to make the meal, it was absolutely fabulous to eat!
This was a nice, easy, and seasonal riff on another of my favorites - the stuffed peppers. Tasty and easy, and I love pearled couscous. I sipped a couple of steps, and it was still great. I browned the beef, added all the veggies, then tomato paste. Then the spice packet, stock and water. So fewer bowls, fewer steps, and tasted great!
This scales so excellently and affords such creativity. I really love this. It's something I'm going to share with my family over the holidays and will recommend your service (and maybe ship them some boxes). I doubled this on my own just for fun, subbing in spicy Italian sausage for half of the meat and it was just damned good. For a creative cook, this is just spectacular. Thank you!
This is brilliant. Stuffed peppers take a long time. This deconstructed the dish allowing for less time and the same great taste.
Not sure about the couscous on this one - stuffed peppers for us are always with rice, and I think that would have been better here. Also maybe some feta instead of mozzarella.
I'm loving the soups, stews and chilis. This was delicious, loved the Tuscan spice blend. Great flavor and very filling. Bread would have been a great addition.
Very much like a bulgarian red-pepper stew that I cook at home. Would be tasty with chopped chicken, would be better with red peppers, or more peppers (but easy to add)
A nice hearty soup, and easy to make. Great with bread.
This recipe tasted great, just like stuffed peppers! I used some other tomatoes I had because the ones that were sent weren't ripe.
Very meaty and thick so a good comfort food recipe but the taste is a little bland. Not sure what is missing but the flavor is not quite right.
