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Tuscan Beef-Stuffed Peppers

Tuscan Beef-Stuffed Peppers

with Pearled Couscous and Melted Mozz

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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 any occasion. 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 mozzarella. Tucking into one of these will make you feel like a kid again.

Tags:Family Friendly

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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Green Bell Pepper

½ cup

Israeli Couscous


1 unit

Yellow Onion

1 unit

Roma Tomato

10 ounce

Ground Beef

1 tablespoon

Tuscan Heat Spice

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

½ cup

Mozzarella Cheese


Not included in your delivery

5 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber7 g
Protein38 g
Cholesterol130 mg
Sodium490 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes.


Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small 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 (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat. While couscous cooks, halve, peel, and dice onion. Finely dice tomato.


Heat a drizzle of oil in a large, preferably ovenproof, 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. TIP: If there’s excess grease in your pan, carefully pour it out.


Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. 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.


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


Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Divide remaining filling between plates. Top with stuffed peppers and serve.