Stuffed Peppers

Since our household is partly Italian we usually have home-made tomato sauce (ragu) in the fridge or freezer. Couscous is another dish we serve and usually have some left over. What can I say? We are a truely International family. Following is a recipe that uses both.


  • 4 bell peppers, halved lengthwise, seeds removed
  • 3 cups ragu
  • 1/2 cup couscous
  • 3/4 cup blond raisins
  • 3/4 cup grated asiago or fontina cheese
  • 4 teaspoons of red wine vinegar
  • 1/2 cup of fresh parsley, chopped
  • 2 tbl tomato paste
  • 2 tablespoons olive oil
  • salt


  1. Preheat the oven to 450 degrees F.
  2. Sprinkle bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt and place in oven.  Bake until the peppers soften, 20 to 30 minutes.
  3. Meanwhile, mix the ragu, 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 baking dish.
  5. Carefully transfer the peppers, cut-side up, to the baking dish and 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, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.


Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.