Stuffed Peppers, Italian Style
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Stuffed Peppers, Italian Style Time: 35 minutes
I'll make stuffed peppers 3 times this fall - 3 different kinds, so if you buy a lb of ground beef (or 500 grams) divide it into thirds and freeze.
1/3 lb ground beef (135 gr mince)
1 medium onion
2 cloves garlic
1 tbs olive oil
1 tsp paprika
1 tsp chili powder
1 tsp fennel seeds
1 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, red, and green are my choices. 4-sided peppers work best
1/3 cup Parmesan cheese
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. Drain tomatoes, reserving 2 tbs of juice. Chop and add to onions. Add beef and sauté until cooked through breaking it up as it cooks. Add the 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 Parmesan cheese. Bake, uncovered for another 5 minutes. Remove from oven and serve.
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Cooking schedule: Time: 35 minutes |
Stuff peppers, cover and bake |
Cooking for Two? Or more?
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