Tuscan Beef-Stuffed Pepper
with Pearled Couscous and Melted Monterey Jack Cheese
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 the dropping temperature. Whether you’re familiar with stuffed peppers or a newbie, there’s a lot to love about this version. The foundation is pearled couscous, which lends a nutty taste and unrivaled texture. Ground beef, juicy tomatoes, and Tuscan spices are stirred in, and, once stuffed, the peppers receive a sprinkle of melty Monterey Jack. 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
1 unit
Green Bell Pepper
½ cup
Israeli Couscous
(Contains Wheat)
1 unit
Yellow Onion
1 unit
Roma Tomato
10 ounce
Ground Beef
1 unit
Chicken Stock Concentrate
1 tablespoon
Tuscan Heat Spice
2 tablespoon
Tomato Paste
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to the middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell pepper lengthwise; remove core and seeds. Place on a baking sheet and drizzle with oil. Season with salt and pepper. Roast until browned and softened, about 20 minutes.
Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water and bring mixture to a boil. Once boiling, cover, reduce heat to low, and cook until tender, 10-12 minutes. Keep covered until ready to serve. Meanwhile, halve, peel, and dice onion. Finely dice tomato.
Heat a drizzle of oil in a large 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, 4-5 minutes. Carefully pour out and discard any excess grease, leaving filling in pan.
Stir tomato paste and diced tomato into pan until thoroughly combined, then add stock concentrate and ⅓ 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 pepper is done roasting, 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 cheese. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper in there.)
Bake stuffed pepper in oven until cheese has melted, 3-4 minutes. Divide pepper halves and remaining filling between plates and serve.
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