Sunday, January 12, 2020

Ragu Stuffed Peppers

Hello, rich turkey ragu stuffed peppers with couscous and asiago cheese!

I'm kind of obsessed with stuffed peppers. I'm honestly not too sure why but I think it's due to the fact that I keep finding such good recipes for them. I am trying to remember the last time I was disappointed by a stuffed pepper and I don't think it exists. What I really enjoy about this recipe is that there's ground turkey instead of beef (a substitute we've made a lot recently to try and limit red meat) and it was our first experience with couscous - which I think was a hit for all of us. I also have never really used asiago cheese on its own (always in an Italian mix) and really enjoyed it by itself. The ragu in this recipe is actually from a pasta recipe that I've posted previously on a different blog (and is linked at the bottom of this post) so I knew it would be great. All of the parts combined made for a wonderful stuffed pepper recipe.

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
  1. 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.
  2. Add ground turkey with salt and pepper and cook until browned.
  3. Add tomatoes, milk, 1 cup water, and salt to taste. 
  4. Bring to a boil and then reduce heat to simmer until thickened, about 20 minutes.
  5. For the peppers: Mix together 3 cups ragu, couscous, 1/2 cup asiago cheese, 3 tsp. vinegar, parsley, and salt to taste.
  6. Whisk together olive oil, 1 tsp. vinegar, tomato paste, and 3/4 cup water. Place in the bottom of a baking dish.
  7. Place peppers in the baking dish and fill with ragu mixture. Top with remaining 1/4 cup asiago cheese.
  8. Cover with foil and bake in a preheated 450 degree oven for about 20 minutes.
Recipe from Food Network Magazine

The ragu recipe is originally from a pasta recipe from Food Network Magazine. I slightly adapted it and shared it back when I was a contributor on Knoxville Moms Blog: Penne with Turkey Ragu. One of my favorite stuffed pepper recipes is one I shared in spring of last year: Cilantro Lime Turkey Stuffed Peppers.

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