Tuscan Beef-Stuffed Peppers

🥘 Ingredients

• Israeli couscous
  1 c
• Tuscan Heat Spice
  2 tbsp
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• green bell pepper
  4 unit
• ground beef
  20 oz
• mozzarella cheese
  1 c
• pepper
• roma tomato
  2 unit
• salt
• tomato paste
  1.5 oz
• vegetable oil
  3 tbsp
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve green bell pepper lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with vegetable oil ; rub to coat. Season with salt and pepper . Roast until browned and softened, 18-20 minutes ⏱️ 20 minutes .

   green bell pepper: 4 unit, vegetable oil: 3 tbsp, salt, pepper
2. 

   2

   Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add Israeli couscous 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 . Finely dice roma tomato .

   butter: 2 tbsp, Israeli couscous: 1 c, yellow onion: 2 unit, roma tomato: 2 unit
3. 

   3

   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 and Tuscan Heat Spice ; 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.

   ground beef: 20 oz, Tuscan Heat Spice: 2 tbsp
4. 

   4

   Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. Add chicken stock concentrate 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.

   tomato paste: 1.5 oz, chicken stock concentrate: 2 unit
5. 

   5

   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 .

   mozzarella cheese: 1 c
6. 

   6

   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.