Tuscan Pork-Stuffed Peppers
with Pearled Couscous & Melted Mozz
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 any occasion. Whether you’re familiar with stuffed peppers or a newbie, there’s a lot to love about this version. The foundation is Israeli couscous, which lends a nutty taste and unrivaled texture. Ground pork, juicy tomato, and Tuscan spices are stirred in, and, once stuffed, the peppers get a sprinkle of melty mozzarella. Tucking into one of these will make you feel like a kid again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Green Bell Pepper
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Yellow Onion
1 unit
Roma Tomato
10 ounce
Ground Pork
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
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry 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; arrange cut sides down. • Roast on middle rack until browned and softened, 18-20 minutes.
• While bell peppers roast, 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 to a low simmer. 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 pork* and Tuscan Heat Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• Add tomato paste and diced tomato to pan with pork mixture; stir until thoroughly combined. • Stir in 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, flip and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into mixture. (TIP: If your pan isn’t ovenproof, transfer extra filling and stuffed peppers to a small baking dish.) 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.
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