Italian Beef Stuffed Peppers 2x the delicious servings!

Name: Italian Beef Stuffed Peppers 2x the delicious servings!
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 Bell Pepper; 1 Onion; 20 oz Ground Beef; 2 tbsp Italian Seasoning; 3 unit Chicken Stock Concentrate; 3 clove Garlic; 1/4 oz Parsley; 13 3/4 oz Canned Tomatoes; 5 oz Israeli Couscous; 1/2 cup Mozzarella Cheese; Salt; Black Pepper; 10 tsp Cooking Oil; 1/2 tsp Granulated Sugar

By Recipe0 System

Welcome to Stuffed Peppers 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 they are (which is very delicious!). They’re sweet, savory, and hearty—perfect for any occasion, but an especially easy and impressive family dinner idea. For this version, the peppers are stuffed with flavorful Italian-seasoned ground beef and nutty pearl couscous simmered in rich tomato sauce. Top the stuffed peppers with mozzarella, then broil to melty, bubbly perfection and prepare to dig in. Mama mia! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 Bell Pepper
1 Onion
20 oz Ground Beef
2 tbsp Italian Seasoning
3 unit Chicken Stock Concentrate
3 clove Garlic
1/4 oz Parsley
13 3/4 oz Canned Tomatoes
5 oz Israeli Couscous
1/2 cup Mozzarella Cheese
Salt
Black Pepper
10 tsp Cooking Oil
1/2 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees.

Wash and dry produce.

Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and dice onion into ¼-inch pieces.
2

Place bell pepper halves on a baking sheet (divide between two baking sheets for 8 servings) and drizzle each half with oil; rub to coat. Season with salt and pepper.

Arrange cut sides down on sheet. Roast on top rack (top and middle racks for 8) until tender, 10-15 minutes.
3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, onion, half the Italian Seasoning (you’ll use the rest in the next step), one packet of stock concentrate (two packets for 8 servings), salt, and pepper. (For 8, cook in batches or use a second large pan.)

Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer beef mixture to a large bowl. (TIP: If there’s excess grease in your pan, carefully pour it out.) Wipe out pan.

While beef cooks, peel and mince or grate garlic. Roughly chop parsley.
4

Heat a drizzle of oil in same pan over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.

Stir in crushed tomatoes, remaining Italian Seasoning, remaining stock concentrates, half the parsley, 2⁄3 cup water (1 cup for 8 servings), ½ tsp sugar (1 tsp for 8), salt, and pepper.

Bring to a simmer, stirring occasionally. Once simmering, add couscous, cover, and reduce heat to low. Cook, stirring occasionally, until couscous is tender, 6-8 minutes.
5

Transfer cooked couscous mixture to bowl with beef mixture. Add half the remaining parsley and stir until thoroughly combined.

Taste and season with salt and pepper if desired.
6

Once bell pepper halves are done roasting, remove sheet from oven. Heat broiler to high.

Carefully transfer bell pepper halves to a work surface. Flip and stuff each half with beef and couscous mixture. Sprinkle with mozzarella.

Return stuffed peppers to baking sheet (careful—baking sheet will still be hot!) and broil until cheese is melted and bubbly, 1-2 minutes. TIP: Keep a close eye on the peppers since the cheese can burn quickly!
7

Divide stuffed peppers between plates. Sprinkle with remaining parsley and serve.

Ground beef is fully cooked when internal temperature reaches 160°.

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