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Tuscan Beef-Stuffed Peppers

I am a lover of food and a huge foodie, but I also love to cook. Healthy dishes and not so healthy dishes. Whatever it may be, I just love food. One of my favorite recipes to make is this incredibly tasty recipe that is great for a small amount of people or a larger amount of people, depending on how many mouths you are trying to feed. I hope y’all give this recipe a try and comment down below any other recipes you think I should try out.

Tuscan Beef-Stuffed Peppers with Pearled Couscous and Melted Mozzarella

Prep Time: 10 minutes

Total Time: 35 minutes

Calories: 770

Ingredients (2 people/4 people):

  • 2 Green Bell Peppers/4 Green Bell Peppers
  • 1/2 cup/ 1 cup of Israeli Couscous
  • 1 Yellow Onion/2 Yellow Onion
  • 1 Roma Tomato/2 Roma Tomatoes
  • 10 oz./20 oz. Ground Beef
  • 1 Tbsp./ 2 Tbsp. Italian Seasoning
  • 1.5 oz. Tomato Paste
  • 1 package/2 packages of Chicken Stock Concentrate (I use Knorr Homestyle Stock)
  • 1/2 cup/1 cup Mozzarella Cheese


  1. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stem 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.
  2. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 people) 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 3/4 cup water (1 1/2 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.
  3. 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 Italian Seasoning; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. TIP: Carefully pour out any excess grease in pain.
  4. 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.
  5. Once bell peppers are done roasting, 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 in the mixture. Sprinkle evenly with mozzarella. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.
  6. Baked stuffed peppers on middle rack until cheese is melted, 3-4 minutes. Divide pepper halves and remaining filling between plates and serve.

I hope y’all enjoy this recipe and comment any recipes you think I should try down below. As alway, thank y’all for stopping by and reading. I will see y’all back here next time.

Love, Dani

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