Stuffed peppers with Italian ragout

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 539, total fat 24 G., saturated fats 8 G., proteins 23 G., carbohydrates 60 G., fiber 8 G., cholesterol 67 mg, sodium 1098 mg, sugar 0 G.

Hearty and juicy stuffed peppers can be served as a main course, two halves per serving. They look impressive and are delicious. To prepare them, use bright red and yellow bell peppers, pre-baked in the microwave. The softened pepper halves are filled with a quick meat and vegetable stew, couscous, raisins, and grated cheese, and baked in the oven to meld the flavors, heat through the filling, and steam the couscous.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stuffed peppers

4 sweet peppers (red, yellow, or a mixture), halved lengthwise, seeded
2 tbsp. l. olive oil
About 3 cups of ragù from the Fettuccine with Quick Ragù recipe, see below for the recipe
0.5 cups couscous
3/4 cup golden raisins
3/4 cup grated Asiago or Fontina cheese
4 tsp red wine vinegar
0.5 cup chopped fresh parsley
2 tbsp tomato paste

Fettuccine with quick ragout

450 g of ground veal or turkey
Half an onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove of garlic
0.5 tsp chopped fresh rosemary
3 tbsp. l. olive oil
1 can (800 g) of canned crushed tomatoes
0.5 cups whole milk
340 g fettuccine pasta
Freshly grated Parmesan, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground turkey, minced veal, sweet pepper, couscous grain, Asiago cheese, Fontina cheese, celery, carrot, pureed tomatoes, raisin, wine vinegar, rosemary

Cooking the dish according to the recipe:

Preheat oven to 230°C.
In a large microwave-safe bowl, toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt. Cover and microwave. Bake until the peppers are tender, 10-12 minutes.

Meanwhile, in a bowl, combine the stew, couscous, raisins, 1/2 cup of cheese, 3 teaspoons of vinegar, parsley and 1/4 teaspoon of salt.
In the bottom of a large baking dish, combine the remaining 1 tablespoon olive oil with 1 teaspoon vinegar, tomato paste, and 3/4 cup water. Carefully arrange the peppers, cut-side up, in the baking dish and spoon the ragu into them. Sprinkle with the remaining 1/4 cup cheese.
Cover the pan with foil and bake until the peppers are tender and the filling is heated through, about 20 minutes. Transfer the stuffed peppers to serving plates and pour the juices from the pan over them.

Fettuccine with quick ragout

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, 3-5 minutes. Add the ground beef, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, breaking up the ground beef with a wooden spoon, until darkened, 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 the sauce thickens slightly, about 20 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, then toss the pasta with half of the ragù (about 3 cups). Sprinkle with grated Parmesan cheese. Set aside the remaining ragù for the stuffed peppers.