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1
Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
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2
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high.
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3
Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes.
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4
(Add a splash of water if the mixture begins to stick.)
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5
Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes.
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6
Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt.
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7
Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute.
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8
Let cool slightly.
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9
Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl.
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10
Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes.
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11
Carefully uncover the bowl and pour out any liquid that has accumulated.
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12
Stir the couscous into the beef mixture.
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13
Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
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14
Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture.
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15
Sprinkle with the cheese.
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16
Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes.
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17
Serve warm or at room temperature drizzled with the tomato cooking liquid.
