Recipe: Easy Ragu Stuffed Peppers

It’s nearly fall and we’re all looking for warm, simple, and filling meals. Here’s an easy recipe for Ragu Stuffed Peppers from The Food Channel that can also be great to be in a tailgating potluck!

Ingredients:

• 4 bell peppers (red, yellow or a mix), halved lengthwise with seeds removed
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• About 3 cups Ragu sauce (or equivalent)
• 1/2 cup couscous
• 3/4 cup golden raisins
• 3/4 cup grated asiago or fontina cheese
• 4 teaspoons red wine vinegar
• 1/2 cup chopped fresh parsley
• 2 tablespoons tomato paste

Directions:

1. Preheat the oven to 450*F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl.
2. Cover bowl and microwave them until the peppers soften, 10 to 12 minutes.
3. Mix the Ragu (or other sauce), couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.
4. Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish.
5. Carefully move the peppers, cut-side up, to the baking dish & fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.
6. Cover the dish with foil and bake until the peppers are tender and the filling is hot, or about 20 minutes.
7. Transfer the stuffed peppers to plates and drizzle with the cooking liquid from the dish.