Tuscan Beef-Stuffed Peppers

Name: Tuscan Beef-Stuffed Peppers with Pearled Couscous & Melted Monterey Jack
Yield: 2 servings
Ingredients: 2 Bell Pepper; 1/2 cup Israeli Couscous; 1 Tomato; 1 Onion; 1 unit Chicken Stock Concentrate; 10 oz Ground Beef; 1/2 cup Monterey Jack Cheese; 1 Tomato; 1 tbsp Tuscan Heat Spice; 5 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp

with Pearled Couscous & Melted Monterey Jack

By Recipe0 System

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 any occasion. 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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Bell Pepper
1/2 cup Israeli Couscous
1 Tomato
1 Onion
1 unit Chicken Stock Concentrate
10 oz Ground Beef
1/2 cup Monterey Jack Cheese
1 Tomato
1 tbsp Tuscan Heat Spice
5 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce.

Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each 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.
2

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 cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to use in step 4.

Meanwhile, halve, peel, and dice onion. Finely dice tomato.
3

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, 4-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
4

Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined, then add stock concentrate and 1⁄3 cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes.

Stir in couscous until thoroughly combined. Turn off heat.
5

Once bell peppers are done roasting, remove from oven. Carefully stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into mixture. Sprinkle evenly with Monterey Jack. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.
6

Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes.

Divide pepper halves and remaining filling between plates and serve.

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