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Couscous Beef Stuffed Peppers

Couscous Beef Stuffed Peppers

This recipe for Couscous Beef Stuffed Peppers is a quick, hearty weeknight meal that swaps traditional rice for fluffy couscous. Roasting bell pepper shells to develop a sweet, charred flavor while simultaneously preparing a savory filling of ground beef, sautéed onions, garlic, and tomato sauce. This dish is highly adaptable for meal prep and offers a lighter texture than classic stuffed pepper recipes.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course, Dinner, Lunch
Servings 3 people

Ingredients
  

  • 3 large bell peppers
  • 1/2 lb ground beef
  • 1/4 cup dry couscous
  • 1 cup tomato sauce
  • 2 cups beef stock or water
  • 1/4 cup red onion finely chopped
  • 1/2 cup bell peppers finely chopped (use the tops)
  • 1 tbsp minced garlic
  • 1 cup shredded mozzarella cheese
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1 pinch cayenne pepper
  • Fresh parsley or cilantro for garnish

Instructions
 

  • Prepare the pepper shells: Cut the top third off your bell peppers and remove the seeds and ribs. Save the tops to chop up for the sauting later.
  • Roast for flavor: Place the pepper shells on a baking sheet and roast at 450F for 15 to 20 minutes until they are soft and slightly charred.
  • Sauté the aromatics: While the peppers roast, sauté the chopped red onion and the reserved chopped pepper tops in a skillet until soft. Add the minced garlic and cook until fragrant.
  • Brown the beef: Push the vegetables to the side and add the ground beef. Cook for 5 to 8 minutes, breaking it up as it browns, then drain any excess fat if needed.
  • Season the mixture: Stir in the salt, paprika, dried basil, black pepper, and a pinch of cayenne.
  • Simmer the filling: Pour in the tomato sauce, beef stock, and dry couscous. Simmer without a lid, stirring occasionally, until the liquid is fully absorbed and the couscous is tender.
  • Stuff the peppers: Pack the beef and couscous mixture tightly into the roasted pepper shells.
  • Add the cheese: Sprinkle a generous layer of freshly shredded mozzarella over the top of each pepper.
  • Broil until bubbly: Place the peppers under the broiler for 5 to 8 minutes. Keep a close eye on them so the cheese melts and turns a nice golden brown without burning.
  • Garnish and serve: Top your finished dish with fresh parsley or cilantro for a bit of brightness and enjoy.
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