Cooking with Flip Flops and Combat Boots

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!