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I needed to change up my cuisine a little so I could surprise Tal with dinner last night and remembered this awesome recipe. Its simple and he loved it! Usually, its made with rice, I prefer couscous!


Prep 20m Cook 1h 20m




  • 1 (10 ounces) can tomato sauce

  • 1/4 cup chopped fresh Italian parsley

  • Mozzarella, grated

  • 4 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 pinch ground cayenne pepper

  • 4 large green bell pepper, halved and seeded

  • 1 onion, diced

  • 1 tablespoon olive oil

  • 2 cups marinara sauce

  • 1 cup beef broth

  • 1/4 teaspoon crushed red pepper flakes

  • 1 pound lean ground beef

  • 1 cup couscous ( I like the garlic and olive oil)




Preheat the oven to 350 degrees F


Cut a thin slice from stem end of each bell pepper to remove the top of pepper. Remove seeds and membranes; rinse peppers. If necessary. In a 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain. 


Bring couscous and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, add the seasoning. Set the cooked couscous aside. ( instructions for the couscous is on the box... I will be posting a homemade couscous soon as well.


Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.


Mix ground beef with sauce, add bouillon mix. Cook the ground beef mixture on the pan used to cook onion Worcestershire on medium-high heat. Once browned stir in half of the tomato sauce. After about 5 minutes remove from heat, drain excess liquid and add the meat mixture to large bowl with onion.


Add diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions and ground beef mixture; mix well.


Start stuffing the green peppers by putting a layer of couscous first then filling the rest of the bell pepper with ground beef mixture. Top with grated mozzarella.


Place stuffed green bell pepper halves in the baking dish, sprinkle with mozzarella and bake in the preheated oven for 45 minutes or until the green peppers are tender and the cheese is browned on top

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