Ragu-Stuffed Peppers Recipe

Name: Ragu-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4; 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed; 2 tablespoons extra-virgin olive oil; Kosher salt; About 3 cups leftover ragu; 1/2 cup couscous; 3/4 cup golden raisins; 3/4 cup grated asiago or fontina cheese; 4 teaspoons red wine vinegar; 1/2 cup chopped fresh parsley; 2 tablespoons tomato paste; Photograph by Antonis Achilleos

Servings: persons

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
2 tablespoons extra-virgin olive oil
Kosher salt
About 3 cups leftover ragu
1/2 cup couscous
3/4 cup golden raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons red wine vinegar
1/2 cup chopped fresh parsley
2 tablespoons tomato paste
Photograph by Antonis Achilleos

1
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.
2
Cover and microwave until the peppers soften, 10 to 12 minutes.
3
Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.
4
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.
5
Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture.
6
Sprinkle with the remaining 1/4 cup cheese.
7
Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes.
8
Transfer to plates and drizzle with the cooking liquid from the dish.
9
Per serving: Calories 539; Fat 24 g (Saturated 8 g); Cholesterol 67 mg; Sodium 1,098 mg; Carbohydrate 60 g; Fiber 8 g; Protein 23 g

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4, 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed, 2 tablespoons extra-virgin olive oil, Kosher salt, and more.

Yes, Ragu-Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ragu-Stuffed Peppers

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