Italian Beef Stuffed Peppers

• Place bell pepper halves on a baking sheet (divide between two baking sheets for 8 servings) and drizzle each half with oil; rub to coat. Season with salt and pepper. • Arrange cut sides down on sheet. Roast on top rack (top and middle racks for 8) until tender, 10-15 minutes.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, onion, half the Italian Seasoning (you’ll use the rest in the next step), one packet of stock concentrate (two packets for 8 servings), salt, and pepper. (For 8, cook in batches or use a second large pan.) • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer beef mixture to a large bowl. (TIP: If there’s excess grease in your pan, carefully pour it out.) Wipe out pan. • While beef cooks, peel and mince or grate garlic. Roughly chop parsley.

• Heat a drizzle of oil in same pan over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in crushed tomatoes, remaining Italian Seasoning, remaining stock concentrates, half the parsley, 2⁄3 cup water (1 cup for 8 servings), ½ tsp sugar (1 tsp for 8), salt, and pepper. • Bring to a simmer, stirring occasionally. Once simmering, add couscous, cover, and reduce heat to low. Cook, stirring occasionally, until couscous is tender, 6-8 minutes.

• Transfer cooked couscous mixture to bowl with beef mixture. Add half the remaining parsley and stir until thoroughly combined. • Taste and season with salt and pepper if desired.

• Once bell pepper halves are done roasting, remove sheet from oven. Heat broiler to high. • Carefully transfer bell pepper halves to a work surface. Flip and stuff each half with beef and couscous mixture. Sprinkle with mozzarella. • Return stuffed peppers to baking sheet (careful—baking sheet will still be hot!) and broil until cheese is melted and bubbly, 1-2 minutes. TIP: Keep a close eye on the peppers since the cheese can burn quickly!