Source: Food Network, December 2010
I loved being able to use the leftovers from Fettuccine With Quick Ragu.
4 bell peppers, halved lengthwise, seeds removed
2 tablespoons extra-virgin olive oil
About 3 cups leftover ragu*
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
*Use leftover ragu from Fettuccine With Quick Ragu
**I used 1/2 cup cooked quinoa
Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes. I skipped this step.
If using quinoa – take 1/4 cup quinoa and 1/2 cup water. Bring quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with fork. Set aside.
Meanwhile, mix the ragu, couscous (or quinoa), raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.
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. 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.
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.