Tuscan Beef-Stuffed Pepper
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Tuscan Beef-Stuffed Pepper

Tuscan Beef-Stuffed Pepper

with Pearled Couscous and Melted Monterey Jack Cheese

Didn’t grow up with stuffed peppers? Here’s a quick 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 and, for some, nostalgia-inducing they are. They’re sweet, savory, and hearty--perfect for the dropping temperature. Whether you’re familiar with stuffed peppers or a newbie, there’s a lot to love about this version. The foundation is pearled couscous, which lends a nutty taste and unrivaled texture. Ground beef, juicy tomatoes, and Tuscan spices are stirred in, and, once stuffed, the peppers receive a sprinkle of melty Monterey Jack. Tucking into one of these will make you feel like a kid again.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 unit

Green Bell Pepper

½ cup

Israeli Couscous

(Contains Wheat)

1 unit

Yellow Onion

1 unit

Roma Tomato

10 ounce

Ground Beef

1 unit

Chicken Stock Concentrate

1 tablespoon

Tuscan Heat Spice

2 tablespoon

Tomato Paste

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate48 g
Sugar11 g
Dietary Fiber6 g
Protein33 g
Cholesterol125 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Pan


Step 1

Adjust rack to the middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell pepper lengthwise; remove core and seeds. Place on a baking sheet and drizzle with oil. Season with salt and pepper. Roast until browned and softened, about 20 minutes.

Cook Couscous and Prep

Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water and bring mixture to a boil. Once boiling, cover, reduce heat to low, and cook until tender, 10-12 minutes. Keep covered until ready to serve. Meanwhile, halve, peel, and dice onion. Finely dice tomato.

Start Filling

Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef and Tuscan Heat Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Carefully pour out and discard any excess grease, leaving filling in pan.

Step 4

Stir tomato paste and diced tomato into pan until thoroughly combined, then add stock concentrate and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat.

Step 5

Once bell pepper is done roasting, stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half in the mixture. Sprinkle evenly with cheese. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper in there.)

Finish and Serve

Bake stuffed pepper in oven until cheese has melted, 3-4 minutes. Divide pepper halves and remaining filling between plates and serve.