Cajun Beef & Gouda Stuffed Peppers

• Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down. Roast until browned and softened, 18-20 minutes.

• While bell peppers roast, in a small pot, combine couscous, ¾ cup water, and ½ tsp salt (1 ½ cups water and 1 tsp salt for 4 servings). Bring to a boil then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve. (Drain any excess water.)

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, scallion whites, and carrots. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes (it'll finish cooking in the next step). • Carefully drain grease from pan. TIP: Push beef mixture to one side of the pan and tilt pan so that the excess grease pools up on the opposite side; use a pair of tongs to hold a folded paper towel to sop up grease. • Stir in Cajun spice blend, tomato paste, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occasionally, until beef is cooked through and sauce has reduced, 2-3 minutes more. Remove pan from heat.

• Once couscous is done, stir couscous, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan with beef mixture. Taste and season with salt and pepper if desired. TIP: If filling seems too thick, stir in a splash of water.

• Once bell peppers have finished roasting, remove from oven. Carefully flip peppers and stuff each half with filling (reserve any remaining filling for serving). • Top stuffed peppers with gouda; return to middle rack and bake until cheese melts, 3-4 minutes.