Tuscan Beef-Stuffed Peppers
with Pearled Couscous and Melted Mozz
- Wheat
- Milk
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.
Ingredients
2 unit
Green Bell Pepper
½ cup
Israeli Couscous
(Contains: Wheat)
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
(Contains: Milk)
Not included in your delivery
5 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty, flavorful dish; some found it a bit bland and suggested adding extra herbs or spices for more kick 🌶️.
- Ease of prep: Customers appreciated the simple preparation, though a few noted it took longer than expected to cook.
- Suggestions: Consider using rice instead of couscous for texture; some preferred red or yellow peppers over green for sweetness.
- Leftovers: Generous portions provided extra servings; many enjoyed the dish as leftovers or for lunch the next day.
- Texture: The couscous added an interesting texture, though some felt there was too much compared to the meat.
Reviews from our home cooks
This recipe was my favorite. I have been making stuffed peppers with a different recipe for years but from now on I will be using your recipe for Tuscan Pork stuffed peppers. It was so good!!
Enjoyed this meal. Tuscan spice adds a kick of spice. Couscous and beef stuffed peppers were delicious.
Loved the beef and couscous together in this dish. The peppers were so tender and tasty. The melted mozzarella put this meal over the top.
Roasting the peppers made it impossible to stuff them as they were WAY too soft. I ended up chopping them up and adding them to the meat mixture. When I make stuffed peppers I stuff them with the meat mixture first and then stick them in the oven until they are tender, no mushy. The flavor was ok... I liked the zing from the tuscan heat spice. I felt it could do with more tomato paste to deepen the flavor. Eh, you win some you lose some. Lol
The Tuscan Beef Stuffed Peppers are my favorite of the HelloFresh offerings. The flavors are outstanding - very vibrant. Thank you!
Very tasty -- and the first stuffed peppers I've ever enjoyed! I've tried making myself twice before, but both times, following the recipes produced bland results. Still, I decided to try HelloFresh, believing the results would be better. Much better than expected! Roasting the peppers was a good start. Using toasted couscous instead of rice in the marinara-sauce filling was another inspired idea.
I loved this meal. It was quick to make and quick clean up. The taste was superb. The seasoning was perfect ..i highly recommend this dish to all who like stuffed peppers. The ground pork was excellent quality too. Much better than using ground beef like I always would use in the past before trying it in your recipe. It's a favorite for me.
I got six dishes in total, and this dish in particular is a total homerun. My favorite out of them all. The couscous added was genius, the taste of the filling was amazing. I love this recipe 100 times more than I loved my original stuffed pepper recipe. Mouthwatering
Easy to make. The tuscan spice is a nice touch and I feel like I am starting to become a chef for dummies. This is a great dish and an abundance on your plate. I would recommend this dish to anyone who loves their roasted peppers!
The best stuffed pepper recipe I have had in my 60+ years. Simple and savory.
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