Entrée Turkey

Ragu-Stuffed Peppers

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!


I'm a middle school math teacher by day and a total food enthusiast by night.

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