Katie
I finally got around to the ragu-stuffed pepper recipe that I wanted to try last week. (Husband’s been away on business for the last two weeks, so I haven’t been cooking much!) This is using the leftover turkey ragu I made two weeks ago (I froze the leftovers). This is also a Food Network Magazine recipe (http://www.foodnetwork.com/recipes/food-network-kitchens/ragu-stuffed-peppers-recipe/index.html). I used 3 green peppers instead of 4 red or yellow (they are much cheaper, bigger, and I like their flavor). I also left out the golden raisins (not really a fan). I cooked the couscous in chicken stock prior to stuffing my peppers (the recipe didn’t say whether or not to pre-cook the couscous). One serving, which I counted as half of a pepper, is 7 Weight Watchers Points. I was satisfied with just a half.
I thought the final product was delicious. I loved the idea of adding something other than just water to the baking dish. I made a big mistake though! I used 3 tablespoons of red wine vinegar in my ragu instead of 3 teaspoons! Thankfully I realized and tried to compensate but adding more couscous and cheese. It cut most of the vinegary flavor. Phew!
Here is my final product:
Here is the magazine’s picture:
I would definitely make this and the fettuccine with the ragu again!
