Cajun Beef & Gouda Stuffed Peppers
with Couscous & Carrots
- Milk
- Wheat
Roasted green peppers are stuffed with tomatoey Cajun-seasoned ground beef and carrots plus springy pearl couscous tossed with sour cream and butter. Top the stuffed peppers with mild gouda cheese, broil to melty, bubbly perfection, sprinkle with scallions, and let the good times roll!
Ingredients
2 unit
Green Bell Pepper
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Tomato Paste
6 ounce
Carrot
10 ounce
Ground Beef
1 tablespoon
Cajun Spice Blend
2 slice
Gouda Cheese
(Contains: Milk)
2 unit
Scallions
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve bell peppers lengthwise; remove stems and seeds. Trim, peel, and grate carrots on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Halve gouda slices.
-
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, ¾ cup water, and ½ tsp salt (1½ 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 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 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.
-
Divide stuffed peppers between shallow bowls. Top with scallion greens and serve with any remaining filling on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the Cajun-Gouda combo, though some found it bland and added extra seasoning for more kick 🌶️.
- Ease of prep: Mixed reviews on difficulty; grating carrots was time-consuming for some, while others found it simple to make.
- Suggestions: Consider adding more cheese, spices, or a sauce for extra flavor. Try subbing rice for couscous if preferred.
- Portions: Generous servings pleased many; some had enough filling left for extra peppers or to make it casserole-style.
- Texture: A few found the peppers too soft; consider reducing initial roasting time for firmer results.
