Tuscan Beef-Stuffed Pepper with Melted Cheese and Couscous

Hollowed out bell peppers are filled with any combination of meat, grains, vegetables, and spices. They’re sweet, savory, and hearty--perfect for the dropping temperature. The foundation is 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 cheese.


  1. Adjust rack to the middle position and preheat oven to 425°C • Wash and dry all produce • Halve capsicum 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.
  2. Melt 1 (T) 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.
  3. 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 cup water; season with salt and pepper • Simmer until slightly thickened, 1-2 minutes • Stir in couscous until thoroughly combined • Turn off heat.
  4. Once capsicum 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 capsicum in oven until cheese has melted, 3-4 minutes • Divide pepper halves and remaining filling between plates and serve.

Tools you will need:

Kitchen Knife • Chopping Board Baking Sheet • Large Pan Small Pot

Ready In

35 mins




Serves 2


  • 1

    Green Capsicum ( pc )

  • 1

    Onion ( pc )

  • 300

    Mince Beef ( gr )

  • 1

    Tuscan Spice ( T )

  • 0.25

    Melted Cheese ( cup )

  • 0.5

    Couscous ( cup )

  • 1

    Tomato ( pc )

  • 2

    Tomato Paste ( T )

  • 1

    Chicken Stock Concentrate ( unit )

  • 2

    Olive Oil ( T )

  • 1

    Butter ( T )

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 680kCal