Stuffed Peppers, Italian Style
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
An easy one dish dinner, stuffed peppers have it all, lots of fall vegetables plus a bit of beef, herbs, spices and something to bind it all together; in this recipe it's couscous.
We'll do stuffed peppers three times this fall, three different 'flavors'. I suggest buying 16oz ground beef (500gr mince), dividing it into thirds and freezing.
Stuffed Peppers, Italian Style Time: 40 minutes
Parboiling the peppers speeds up the baking time, allowing this dish to go together quickly. Use any color bell pepper that appeals to you. When buying, look for 4-sided peppers, they'll lay in the dish better and hold more stuffing! I originally did this with a tiny pasta called Frog's Eyes (Acini di'Pepe), but I can' get it here so have substituted couscous. You can use the pasta if you have it or even Vermicelli, but it will take a few minutes longer
1/3 lb (5.5 oz) ground beef (165 gr mince)
1 medium onion
2 cloves garlic
1 tbs olive oil
1 tsp paprika
1 tsp chili powder
1 tsp fennel seeds
2 tsp dried oregano
1
tsp dried basil
1/3 cup couscous
1 can whole, peeled tomatoes, 15 oz (450 gr tin)
1/3 - 1/2 cup red wine or beef stock
2 nicely shaped bell peppers
1/2 cup freshly grated Parmesan 1oz (30gr)
Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible). Finely chop onion and garlic. In non-stick skillet heat oil over medium-high heat. Add paprika, fennel and chili powder and sauté 1 minute. Add garlic and onion and sauté until transparent, about 5 minutes. Add beef and sauté until cooked through breaking it up as it cooks. Drain tomatoes, reserving 2 tbs of juice. Chop and add to pan. Add reserved tomato sauce, herbs, couscous and 1/3 cup red wine to skillet. Stir well. Turn heat to low, cover and simmer until couscous is done, about 5 minutes stirring frequently and adding more wine if necessary. When ready spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C). Remove foil and top with cheese. Bake, uncovered for another 5 minutes. Remove from oven and serve.
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Cooking Schedule: 40 minutes |
Cover and simmer |
Cooking for Two? Or more?
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