RAGU-STUFFED PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- 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.
- Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a 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. Sprinkle with the remaining 1/4 cup cheese.
- Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. 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.
- Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. 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. 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.
- Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers.
- Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g
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James Cantu
[email protected]I love that this recipe is so versatile. I can use different types of peppers, fillings, and sauces.
Erna Shixwanda
[email protected]These stuffed peppers are a great make-ahead meal. I made them on the weekend and reheated them for dinner during the week.
Mostafa Marwan
[email protected]I've never made stuffed peppers before, but this recipe made it easy. I'll definitely be making them again.
lessnie pagalan
[email protected]These stuffed peppers are a great way to get kids to eat their vegetables. My kids loved them!
Divya Keni
[email protected]I made these stuffed peppers in my slow cooker. They turned out great! The ragu filling was so tender and flavorful.
Amit Chakkroborty
[email protected]I'm a vegetarian, so I used a meatless ragu filling. The stuffed peppers were still delicious!
Sinokholo Godwana
[email protected]These stuffed peppers were a lot of work, but they were worth it! They were so delicious and my family loved them.
Apil Khadka
[email protected]I followed the recipe exactly and the stuffed peppers turned out bland. I think I'll add more herbs and spices next time.
Km Nasir Uddin
[email protected]These stuffed peppers were a little bit too spicy for me, but my husband loved them. I think I'll use a milder sausage next time.
Gallano Angelica
[email protected]I'm not a huge fan of bell peppers, but I loved these stuffed peppers! The ragu filling was so flavorful and the peppers were cooked perfectly.
Annakay King
[email protected]These stuffed peppers are a great way to use up leftover ragu. I made a big batch of ragu on the weekend and used it to stuff peppers for dinner during the week.
Lav Carrera
[email protected]I love how customizable this recipe is. I added some chopped mushrooms and spinach to the ragu filling, and used brown rice instead of white rice.
Zerox Don
[email protected]These stuffed peppers were easy to make and turned out great! The only thing I would change is to add a little more salt to the ragu filling.
Tyshawn Bagley
[email protected]I've made this recipe several times and it's always a winner. The ragu filling is so delicious and versatile. I've used it to stuff other vegetables, like zucchini and eggplant.
Jenny Deleon
[email protected]I made these stuffed peppers for a potluck and they were a huge success! Everyone loved them.
Ibrahim Aruna Sesay
[email protected]These stuffed peppers were a hit with my family! The ragu filling was flavorful and hearty, and the peppers were cooked perfectly. I will definitely be making this recipe again.