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    • Heather

      Low Carb Recipes for Healthy Life: Amazing and Healthy Stuffed Peppers

    • Lauren Salisbury

      Easy Ragu-Stuffed Peppers Ingredients: Bell peppers, EVOO, couscous, asiago, red wine vinegar, parsley, tomato paste, onion, celery, carrot, garlic, rosemary, ground turkey or buffalo, can of crushed tomatoes, milk

    • Roanne Weyermars

      Clean eating stuffed peppers. Did it with ground turkey. Awesome.

    • Caitlin Keck

      Sausage Stuffed Bell Peppers

    • Joanna Steusloff

      CLEAN STUFFED PEPPERS - 1 pound ground turkey, 1/2 cup each shredded carrot, zucchini, 1 cup brown rice, 1 cup tomato sauce, 1 15 oz can diced tomatoes, 4 gloves minced garlic, sea salt, fresh ground pepper, onion powder and Italian seasoning to taste, sprinkle of Parmesan cheese on top of each.

    • Rachelle Beriault

      Ragu-Stuffed Peppers Recipe : Food Network Kitchen : Food Network - FoodNetwork.com...I replace the couscous with ground turkey and omitted the raisins.

    • Mrs. UniquelyMe

      Ragu Stuffed Peppers with recipe (foodnetwork) Ingredients 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed 2 tablespoons extra-virgin olive oil Kosher salt 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 Directions 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. Meanwhile, mix the ragu, couscous, 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. * Use leftover ragu from Fettuccine With Quick Ragu Per serving: Calories 539; Fat 24 g (Saturated 8 g); Cholesterol 67 mg; Sodium 1,098 mg; Carbohydrate 60 g; Fiber 8 g; Protein 23 g

    • Sarah Mortensen

      Food Network Recipes | ... Peppers Recipe : Food Network Kitchens : Recipes : Food Network

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