Beefy Italian Stuffed Pepper Soup with Couscous and Mozzarella

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a drizzle of oil in a medium pot over medium-high heat. Add beef, a big pinch of salt and pepper; cook breaking the meat up into pieces, until browned and mostly cooked through, 3-5 minutes. Using a slotted spoon, transfer beef to a plate, reserve pot.

Step 2

Halve, peel, and dice onion into 1/2 inch pieces. Halve, core, and dice bell pepper into 1/2 inch pieces. Dice tomato into 1/2 inch pieces.

Step 3

Heat a drizzle of oil in pot used for beef over medium-high heat. Add onion, bell pepper, and tomato paste. Cook, stirring, until onion has softened and tomato paste has darkened in color, 2-3 minutes.

Step 4

Add beef, diced tomato, tuscan heat spice, stock concentrates, and 2 1/2 cups water. Bring to a boil, then reduce heat to low. Cook until liquid has reduced and soup has thickened slightly, 3-5 minnutes.

Step 5

Stir in couscous, cover, and cook until couscous is tender, 6-8 minutes more. Taste and season with salt and pepper.

Step 6

Sprinkle in mozzarella cheese.