Cajun Beef & Gouda Stuffed Peppers

• Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat (line baking sheet with foil for easy cleanup!). Season with salt and pepper. • Arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.

• While bell peppers roast, in a small pot, combine couscous, 3⁄4 cup water, and 1⁄2 tsp salt (1 1⁄2 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. (Drain any excess water from pot if necessary.) • Keep covered off heat until ready to serve.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef, carrots, and scallion whites. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes. • Carefully drain grease from pan. TIP: Push beef mixture to one side of pan, then tilt pan so excess grease pools on 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 1/3 cup water (2/3 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 bell 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.