Beefy Italian Stuffed Pepper Soup
with Couscous & Mozzarella
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Green Bell Pepper
Tuscan Heat Spice
Chicken Stock Concentrate
Not included in your delivery
• 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°.