Tuscan Beef-Stuffed Peppers

• 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. • Stir in ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to use in step 4. • Meanwhile, 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, then add stock concentrate and 1⁄3 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 roasting, remove from oven. Carefully stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into mixture. Sprinkle evenly with Monterey Jack. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.