Beef and Couscous Stuffed Peppers
While most recipes for stuffed peppers incorporate rice, I’ve opted for fragrant pearled couscous instead.
The chewiness of couscous and its ability to absorb flavors like a culinary sponge takes this dish to new heights.
Not only does it add a satisfying bite to the filling, but it also enhances the overall taste experience by soaking up the savory juices from the beef, tomatoes, and spices.
Plus, pearled couscous makes for a convenient and healthier alternative with its shorter cooking time and nutritional benefits, including higher protein content and lower glycemic index than rice.
The sweetness of the bell peppers then enhances the dish's savory richness, while the golden crust of Gruyère cheese and panko adds a crunchy finish.
This dish truly has it all: sweet, savory. chewy, and crunchy.
Ingredients Needed to Make this Beef and Couscous Stuffed Peppers Recipe
Here’s what you’ll need to conquer this recipe:
Pearled couscous: Adds a hearty texture and nutty flavor to the stuffing mixture, complementing the beef and vegetables.
Red, orange, or yellow bell peppers: These serve as edible vessels for the stuffing mixture, adding a sweet and vibrant flavor to the dish.
Olive oil: Used for sautéing the onions and garlic, adding richness and flavor to the filling.
Yellow onion: Adds sweetness and depth of flavor to the stuffing mixture.
Garlic clove: Enhances the savory flavor of the dish.
Tomato paste: Adds richness, depth, and a hint of sweetness to the filling.
Ground beef: Provides protein and a hearty meaty flavor to the stuffing mixture.
Chicken broth: Adds moisture and savory flavor to the dish, keeping the stuffing mixture tender.
Diced fire-roasted tomatoes: Adds a smoky flavor and a hint of acidity to the filling.
Dried thyme: Adds earthy and herbal notes to the dish, enhancing the overall flavor profile.
Red pepper flakes: Adds a subtle kick of heat to the filling, balancing the flavors.
Bread crumbs: Adds texture and crunch to the topping, creating a delicious contrast to the tender peppers and filling.
Lemon zest: Adds a bright citrusy flavor to the breadcrumb topping, enhancing the overall freshness of the dish.
Gruyère cheese: Melts into gooey deliciousness on top of the stuffed peppers, adding richness and a savory umami flavor.
Parsley: Used as a garnish to add freshness and a pop of color to the finished dish.
Kitchen Equipment and Essentials Needed to Make Beef and Couscous Stuffed Peppers
It’s all pretty basic stuff for a not-so-basic recipe:
Saucepan: Required for cooking the pearled couscous according to the package instructions. Make sure it's large enough to comfortably accommodate the couscous and water.
Cutting board and Knife: Essential for chopping the onions, garlic, and removing the tops and cores from the bell peppers.
Medium Pan: Used for sautéing the onions and garlic, as well as cooking the ground beef and other filling ingredients. A non-stick or stainless steel pan works well for this purpose.
Baking Dish: You'll need a small baking dish to arrange the prepared bell peppers for baking. Make sure the dish is oven-safe and large enough to hold the peppers snugly without overcrowding.
Aluminum Foil: Used to cover the baking dish tightly while the stuffed peppers bake in the oven, ensuring they cook evenly and retain moisture.
Small Bowl: Needed for mixing together the breadcrumb topping. Ensure it's large enough to comfortably mix the ingredients without spilling.
Oven: Essential for baking the stuffed peppers until they are tender and the filling is heated through. Preheat your oven to 400°F (200°C) before you start preparing the dish.
Measuring Cups and Spoons: Necessary for accurately measuring the ingredients, including water, couscous, olive oil, tomato paste, broth, breadcrumbs, and cheese.
Wooden Spoon or Spatula: Used for stirring and sautéing the ingredients in the pan, ensuring they cook evenly and don't stick to the bottom.
Grater: If your Gruyère cheese is not pre-grated, you'll need a grater to finely grate the cheese for the topping.
Oven Mitts: Essential for handling hot dishes and pans when placing them in the oven or removing them after baking. Don’t go burning yourself!
Why This Recipe Tastes So Good
Sure, there are a gazillion recipes for Stuffed Peppers, but my take on it is slightly different (and I think better).
The magic lies in the intricate layering of textures in this dish: a blend of tender ground beef and couscous, topped with a crispy breadcrumb and melted cheese layer, creating a delightful contrast that keeps every bite exciting.
Next is the topping itself. Most stuffed peppers don’t have Gruyère cheese, which adds a creamy and nutty flavor, melts, and forms a delicious crust during baking.
Stuffed Peppers
Ingredients
Preparation
- Preheat oven to 400°F. In a saucepan, cook couscous according to package instructions, then set aside.
- Arrange peppers, cut sides up, in a small baking dish.
- In a medium pan over medium heat, cook onions in oil until tender, about 6-7 minutes. Add garlic and tomato paste, cook for 1 minute until fragrant.
- Add beef and cook until no longer pink, about 4-5 minutes. Stir in tomatoes, thyme, and red pepper flakes, and bring to a boil. Remove from heat, stir in cooked couscous. Salt and pepper, to taste.
- Fill peppers with mixture and then pour broth into the bottom of the dish. Cover tightly with foil and bake for 35-40 minutes, until peppers are tender.
- While peppers are in the oven, mix breadcrumbs, thyme, lemon zest, and Gruyère in a small bowl. Add enough olive oil to moisten.
- Once peppers are done, remove foil, and spoon juices over peppers. Top each with breadcrumb mixture. Bake for another 10-15 minutes until cheese is bubbly.
- Garnish with parsley before serving. Enjoy!