Stuffed Peppers
Ingredients
1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound ground turkey
Salt and pepper
1 28-ounce can crushed tomatoes
1/2 cup whole milk
4 bell peppers, halved lengthwise, seeds removed
2 tablespoons extra-virgin olive oil
1/2 cup couscous
3/4 cup golden raisins
3/4 cup parmesen cheese
4 teaspoons red wine vinegar
1/2 cup chopped fresh parsley
2 tablespoons tomato paste
Directions: 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 turkey, 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.
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 3 cups ragu (save the rest for pasta,) 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 baking dish. 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.
And last...but not least...
Enjoy!
