Stuffed Peppers, Italian Style
Total time: 40 minutes
I originally did this with a tiny pasta called Frog's Eyes (Acini di'Pepe), but I can't 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 in the skillet.
Ingredients:
- 6oz ground beef (180gr mince)
- 1 medium onion
- 2 ribs celery
- 2 cloves garlic
- 1 tbs olive oil
- 1 tsp paprika
- 1 tsp chili powder
- 2 tsp fennel seeds
- 2 tsp dried oregano
- 1
tsp dried basil
- 1/3 cup (2oz, 60gr) couscous
- 15oz (450gr) whole, peeled tomatoes
- 1/3 - 1/2 cup red wine or beef stock
- 2 - 3 nicely shaped bell peppers
- 1/2 cup (2oz, 60gr) shredded mozzarella or other shredded cheese
Instructions:
- 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, celery and garlic.
- In nonstick skillet heat oil over medium-high heat. Add paprika, fennel and chili powder and sauté 1 minute.
- Add garlic, celery 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 2 tbs tomato juice, 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.