Italian Beef Stuffed Peppers
2x the delicious servings!
- Wheat
- Milk
Welcome to Stuffed Peppers 101: Hollowed-out bell peppers are filled with any combination of meat, grains, vegetables, and spices. Of course, that doesn’t quite sum up how delicious they are (which is very delicious!). They’re sweet, savory, and hearty—perfect for any occasion, but an especially easy and impressive family dinner idea. For this version, the peppers are stuffed with flavorful Italian-seasoned ground beef and nutty pearl couscous simmered in rich tomato sauce. Top the stuffed peppers with mozzarella, then broil to melty, bubbly perfection and prepare to dig in. Mama mia! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
4 unit
Bell Pepper
1 unit
Yellow Onion
20 ounce
Ground Beef
2 tablespoon
Italian Seasoning
3 unit
Chicken Stock Concentrate
3 clove
Garlic
¼ ounce
Parsley
13.76 ounce
Crushed Tomatoes
5 ounce
Israeli Couscous
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
10 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. • Wash and dry produce. • Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and dice onion into ¼-inch pieces.
• 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!
• Divide stuffed peppers between plates. Sprinkle with remaining parsley and serve.
Ground beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory taste; some found it a bit bland and added extra herbs or spices for more depth 🍲.
- Ease of prep: Roasting peppers first improved texture, though some felt it was time-consuming with many steps.
- Suggestions: Consider adding extra cheese, using rice instead of couscous, or mixing in Italian sausage for more flavor.
- Leftovers: Generous portions provided ample leftovers that reheated well, perfect for meal prep.
- Texture: Couscous was a hit for many, giving a unique twist; others preferred traditional rice stuffing.
Reviews from our home cooks
Delicious. Love the idea of Big Batch. When I prepare stuffed peppers I usually cut a hole in the top, pare out the center and stuff from above. These were a little awkward because half of my peppers arrived cracked, so irregular halves didn't hold the stuffing well. Loved the idea of couscous instead of rice. Like I said, delicious!!
I really loved your old stuffed pepper recipe. This seemed sweeter and took forever to cook; instead of boiling the couscous while I was browning beef and adding the tomato paste, I had to cook the beef, then make the sauce, which took forever to reduce enough to go into the peppers. I imagine you were trying to save a pot but I had to put the beef in something while I cooked the couscous sauce, so I don't think I really gained there. Also two of the peppers were TINY and one of the large ones arrived all cut up so I had to buy other peppers at the store which sort of defeats the purpose of getting ingredients delivered to make an entire meal.
Very good. But I seemed to have way more extra pepper stuffing mix than I had peppers. It seemed like they sent me enough couscous and beef for 4 servings when it was only supposed to be for 2. Peppers tasted great. 👍
The dish is delicious, we loved it. I ordered a meal for 2, came with 4 good size red peppers but the stuffing was enough for 6+. We used 3 peppers last night, will get 2 more peppers for another meal.
Awesome I've always made stuffed peppers with rice but here with the couscous it was fantastic - so tasty
This was my best recipe so far. I have only ever read and watched family boil the peppers in stuffed pepper recipes. I so much enjoyed preparing the peppers by baking them. Will never go back to boiling. Thank you.
Very good flavor. Easy to make!!! Did not roast peppers first as I like mine a little crunchy so cooked meat added to pepper and baked 20 minutes at 350 and then broiled for 5 with cheese!!! DELICIOUS
This dish was delicious, easy to make, and was a family favorite. The portion size also seemed larger than what I normally order. I will definitely select this meal again.
Great for a batch meal! I only cooked half the peppers the first time and for leftovers all I had to do was put the pepper with the pre baked filling in the oven
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