Tuscan Beef Stuffed Peppers With Pearled Couscous And Melted Mozz Recipes

TUSCAN BEEF-STUFFED PEPPERS WITH PEARLED COUSCOUS AND MELTED MOZZ

Steps:

• 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 half with oil; rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes.
• Meanwhile, 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. Add ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat. While couscous cooks, halve, peel, and dice onion. Finely dice tomato.
• 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.
• Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. Add stock concentrate and ⅓ cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat.
• Once bell peppers are done, remove from oven and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half into the mixture. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.) Sprinkle evenly with mozzarella.
• Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Divide remaining filling between plates. Top with stuffed peppers and serve.

TUSCAN STUFFED BELL PEPPERS

Steps:

• Slice the tops off of each of the bell peppers and remove the seeds. Place peppers on foil lined baking sheet, and broil about 4 inches from heat for 12 to 15 minutes or until charred. Turn to brown all sides. After they are browned, place the peppers in a plastic bag to sweat for about 30 minutes, and then remove the skin.
• Meanwhile cut the eggplant into 1/2 inch slices and sprinkle both sides with salt; let drain for 30 minutes. Wipe off excess salt and cut eggplant into 1/2 inch cubes. Preheat oven to 375°F.
• In a skillet sauté the fennel in olive oil for 4 minutes. Add the eggplant and garlic and sauté 7 to 8 minutes more. Remove the skillet from heat and add olives, parsley, capers, sage, and 1/2 teaspoon of black pepper.
• Divide filling among peppers. Arrange peppers in baking dish and sprinkle with cheese. Bake in preheated oven uncovered for 20 to 25 minutes or until heated through.