Ragu Stuffed Peppers
What you need:
For the ragu:
- 1/2 yellow onion, finely diced
- 1 stalk celery, finely diced
- 1 small carrot,finely diced
- 1 clove minced garlic
- 1/2 tsp. chopped fresh rosemary
- 3 Tbsp. extra virgin olive oil
- 1 lb. ground turkey
- Salt and pepper to taste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup whole milk
For the peppers:
- 4 bell peppers (mix of red and yellow), halved lengthwise and seeded
- 1 Tbsp. extra virgin olive oil
- 1/2 cup cooked couscous
- 3/4 cup shredded asiago cheese, divided
- 4 tsp. red wine vinegar, divided
- 1/2 cup fresh parsley, chopped
- 2 Tbsp. tomato paste
Directions:
- For the ragu: Heat olive oil in a large saucepan over medium-high heat. Add onion, celery, carrot, garlic, and rosemary and cook until golden about 3 to 5 minutes.
- Add ground turkey with salt and pepper and cook until browned.
- Add tomatoes, milk, 1 cup water, and salt to taste.
- Bring to a boil and then reduce heat to simmer until thickened, about 20 minutes.
- For the peppers: Mix together 3 cups ragu, couscous, 1/2 cup asiago cheese, 3 tsp. vinegar, parsley, and salt to taste.
- Whisk together olive oil, 1 tsp. vinegar, tomato paste, and 3/4 cup water. Place in the bottom of a baking dish.
- Place peppers in the baking dish and fill with ragu mixture. Top with remaining 1/4 cup asiago cheese.
- Cover with foil and bake in a preheated 450 degree oven for about 20 minutes.
Recipe from Food Network Magazine
Posted on Fantastical Sharing of Recipes