Step 1

Adjust rack to middle position andpreheat oven to 425 degrees. Wash anddry all produce. Halve bell pepperslengthwise; remove stems and seeds.Place on a baking sheet and drizzle eachhalf with oil; rub to coat. Season withsalt and pepper. Roast until brownedand softened, 18-20 minutes.

Step 2

Meanwhile, melt 1 TBSP butter (2TBSP for 4 servings) in a small pot overmedium-high heat. Add couscous and apinch of salt and pepper. Cook, stirring,until toasted, 2-3 minutes. Add ¾ cupwater (1½ cups for 4). Bring to a boil,then cover and reduce to a low simmer.Cook until couscous is tender, 6-8minutes. Keep covered off heat. Whilecouscous cooks, halve, peel, and diceonion. Finely dice tomato.

Step 3

Heat a drizzle of oil in a large,preferably ovenproof, pan over mediumheat. Add onion and cook, stirring, untilsoftened, 4-5 minutes. Add beef andTuscan Heat Spice; season with saltand pepper. Cook, breaking up meatinto pieces, until browned and cookedthrough, 4-5 minutes. TIP: If there’sexcess grease in your pan, carefullypour it out.

Step 4

Stir tomato paste and dicedtomato into pan with beef mixtureuntil thoroughly combined. Add stockconcentrate and ⅓ cup water; seasonwith salt and pepper. Simmer untilslightly thickened, 1-2 minutes. Stir incouscous until thoroughly combined.Turn off heat.

Step 5

Once bell peppers are done,remove from oven and stuff each halfwith as much filling as will fit. Place inpan with remaining filling, nestling eachstuffed pepper half into the mixture.(TIP: If your pan isn’t ovenproof, transfermixture to a small baking dish andarrange stuffed pepper halves in there.)Sprinkle evenly with mozzarella.

Step 6

Bake stuffed peppers on middlerack until cheese has melted, 3-4 minutes.Divide remaining filling between plates.Top with stuffed peppers and serve.