Ragu-Stuffed Peppers

Name: Ragu-Stuffed Peppers
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams crushed tomatoes; 1 small carrot, cut into 4 pieces; 1 stalk celery, cut into 4 pieces; 118 milliliters couscous; 340 grams fettuccine; 177 milliliters grated asiago or fontina cheese; 118 milliliters chopped fresh parsley; 1 teaspoons chopped fresh rosemary; 1 clove garlic; 177 milliliters golden raisins; 454 grams ground veal or turkey; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 onion; 4 servings Freshly grated parmesan cheese, for serving; 4 teaspoons red wine vinegar; 2 Tbsps tomato paste; 118 milliliters whole milk; 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed

You can never have too many main course recipes, so give Ragu-Stuffed Peppers a try. This recipe serves 4. This recipe covers 57% of your daily requirements of vitamins and minerals. One portion of this dish contains around 61g of protein, 47g of fat, and a total of 1161 calories. If you have olive oil, tomato paste, bell peppers, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes.

Ingredients you will need

Bell Pepper

Olive Oil

Peppers

Salt

Equipment you will use

Microwave

Bowl

Oven

Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

Ingredients you will need

Couscous

Parsley

Raisins

Vinegar

Cheese

Salt

Equipment you will use

Bowl

Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture.

Ingredients you will need

Tomato Paste

Olive Oil

Couscous

Peppers

Vinegar

Water

Equipment you will use

Baking Pan

Whisk

Sprinkle with the remaining 1/4 cup cheese.

Ingredients you will need

Cheese

Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes.

Ingredients you will need

Peppers

Equipment you will use

Oven

Aluminum Foil

Transfer to plates and drizzle with the cooking liquid from the dish.

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Ingredients you will need

Rosemary

Carrot

Celery

Garlic

Onion

Equipment you will use

Food Processor

Heat the olive oil in a large saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.

Ingredients you will need

Vegetable

Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes.

Ingredients you will need

Pepper

Meat

Salt

Veal

Equipment you will use

Wooden Spoon

Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Ingredients you will need

Tomato