Tuscan Beef-Stuffed Peppers with Pearled Couscous & Melted Mozz

Ingredients (for 4)
4-6 Poblano peppers (recipe calls for green bell but we prefer poblano)
5oz Israeli couscous
1 Yellow onion
2 Roma tomatoes
20oz Ground beef
2tbsp Tuscan heat spice (basil, rosemary, oregano, garlic powder, cayenne pepper, ground fennel)
5oz Marinara sauce
2tbsp Better than bullion chicken base
1c Mozzarella cheese
9tsp Cooking oil
2tbsp Butter
Salt & Pepper

Cooking Steps:

Roast Bell Peppers

• 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.
• Roast Bell Peppers

Cook couscous & prep

• 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 reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.
• Keep covered off heat until ready to use in step 4.
• Meanwhile, halve, peel, and dice half the onion (whole onion for 4). Finely dice tomato.

Start filling

• 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, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Finish filling

• Add marinara sauce and tomato to pan with beef mixture; stir until thoroughly combined.
• Stir in stock concentrate and 1⁄3 cup water (²⁄3 cup for 4 servings); season with salt and pepper. Simmer until slightly thickened, 1-2 minutes.
• Stir in couscous until thoroughly combined. Turn off heat.

Stuff bell peppers

• 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 now.) Sprinkle evenly with mozzarella.

Finish and serve

• Roast stuffed peppers on middle rack until cheese melts, 3-4 minutes.
• Divide remaining filling between plates. Top with stuffed peppers and serve.

Try it out and let me know what you think!