---
title: Tuscan Beef-Stuffed Peppers
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-beef-stuffed-peppers-5dcb1a9b96d0db43857c2e9e
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Kid Friendly
rating: 4.5
rating_count: 3923
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty, flavorful dish; some found it a bit bland and suggested adding extra herbs or spices for more kick.
  - theme: Ease of prep
    text: Customers appreciated the simple preparation, though a few noted it took longer than expected to cook.
nutrition:
  calories: 770
  protein: 38
  fat: 47
  saturated fat: 17
  carbohydrates: 50
  sugar: 11
  fiber: 7
  cholesterol: 130
  sodium: 490
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/tuscan-beef-stuffed-peppers.avif"
---
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve @green bell pepper{4%unit} lengthwise; remove stems and seeds. Place on a #baking sheet{} and drizzle each half with @vegetable oil{9%tsp}; rub to coat. Season with @salt{} and @pepper{}. Roast until browned and softened, 18-20 minutes ~{20%minutes}.

Meanwhile, melt 1 TBSP @butter{2%tbsp} (2 TBSP for 4 servings) in a #small pot{} over medium-high heat. Add @Israeli couscous{1%cup} and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes ~{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 ~{8%minutes}. Keep covered off heat. While couscous cooks, halve, peel, and dice @yellow onion{2%unit}. Finely dice @roma tomato{2%unit}.

Heat a drizzle of oil in a #large pan{} (preferably ovenproof) over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes ~{5%minutes}. Add @ground beef{20%oz} and @Tuscan Heat Spice{2%tbsp}; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes ~{5%minutes}. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir @tomato paste{1.5%oz} and diced tomato into pan with beef mixture until thoroughly combined. Add @chicken stock concentrate{2%unit} and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes ~{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 cheese{1%cup}.

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