Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Halve bell peppers lengthwise; remove stems and seeds. Trim, peel, and grate carrots on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Halve gouda slices.

Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat (line baking sheet with foil for easy cleanup!). Season with salt and pepper.

Arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.

While bell peppers roast, in a small pot, combine couscous, ¾ cup water, and ½ tsp salt (1½ cups water and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. (Drain any excess water from pot if necessary.)

Keep covered off heat until ready to serve.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, carrots, and scallion whites. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes.

Carefully drain grease from pan. TIP: Push beef mixture to one side of pan, then tilt pan so excess grease pools on opposite side; use a pair of tongs to hold a folded paper towel to sop up grease.

Stir in Cajun Spice Blend, tomato paste, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occasionally, until beef is cooked through and sauce has reduced, 2-3 minutes more. Remove pan from heat.

Once couscous is done, stir couscous, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan with beef mixture. Taste and season with salt and pepper if desired. TIP: If filling seems too thick, stir in a splash of water.

Once bell peppers have finished roasting, remove from oven. Carefully flip bell peppers and stuff each half with filling (reserve any remaining filling for serving).

Top stuffed peppers with gouda; return to middle rack and bake until cheese melts, 3-4 minutes. 

Divide stuffed peppers between shallow bowls. Top with scallion greens and serve with any remaining filling on the side.