This recipe has been in our dinner rotation for years, and I believe we’re going to continue serving these for many more. I love the fact that these are not only delicious; they’re also healthy!
If you don’t happen to have any leftover sauce for these, you can use store-bought sauce, for example something that has sausage in the mix. Or if you want to make a veggie version, adjust the stuffing accordingly. These are so easy to tweak that you can get a completely new dish every time you make these! Our picky eater learned to love his veggies by having these stuffed peppers!
Ingredients
4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
2 Tbsp Bertolli extra-virgin olive oil
Kosher salt
About 3 cups leftover ragu
1/2 cup couscous
3/4 cup Sun Maid golden raisins
3/4 cup grated asiago or fontina cheese
4 tsp red wine vinegar
1/2 cup chopped fresh parsley
2 Tbsp tomato paste
Instructions:
Preheat the oven to 450 F. Toss the bell pepper halves with 1 Tbsp olive oil and 1/2 tsp salt in a large bowl. Cover and microwave for about 10 minutes until the peppers soften.
Combine the ragu, couscous, raisins, 1/2 cup cheese, 3 tsp vinegar, the parsley and 1/4 tsp salt in another bowl.
Whisk the remaining 1 Tbsp olive oil and 1 tsp vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining cheese.
Cover with foil and bake until the peppers are tender and the filling is hot, about 20 minutes.
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Quick tip: Add some red pepper flakes if you like your food spicy!