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Sweet and Sour Couscous-Stuffed Peppers (Food Network Kitchens) Recipe

Sweet and Sour Couscous-Stuffed Peppers (Food Network Kitchens) Recipe

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Sweet and Sour Couscous-Stuffed Peppers (Food Network Kitchens)

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Ingredients:

Serving

2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 large shallot, cut into chunks
1 1/2 tbsp olive oil
1/2 lb lean ground beef
2 tbsp plus 4 tsp tomato paste
1/3 cup chopped fresh parsley , dill
1/3 cup golden raisins
2 tbsp red wine vinegar
kosher salt
4 red, yellow, orange or green bell peppers
1/2 cup whole wheat couscous
3/4 cup grated asiago cheese

Directions:

Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	505.02 Kcal (2114 kJ)
Calories from fat	177.01 Kcal
		% Daily Value*
Total Fat	19.67g	30%
Cholesterol	65.31mg	22%
Sodium	811.04mg	34%
Potassium	993.11mg	21%
Total Carbs	49.31g	16%
Sugars	26.44g	106%
Dietary Fiber	6.9g	28%
Protein	33.29g	67%
Vitamin C	84mg	140%
Vitamin A	0.3mg	10%
Iron	2.3mg	13%
Calcium	635.1mg	64%

Amount Per 100 g
Calories	125.97 Kcal (527 kJ)
Calories from fat	44.16 Kcal
		% Daily Value*
Total Fat	4.91g	30%
Cholesterol	16.29mg	22%
Sodium	202.31mg	34%
Potassium	247.73mg	21%
Total Carbs	12.3g	16%
Sugars	6.6g	106%
Dietary Fiber	1.72g	28%
Protein	8.3g	67%
Vitamin C	21mg	140%
Vitamin A	0.1mg	10%
Iron	0.6mg	13%
Calcium	158.4mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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