Denise says:

This tasty pasta ragu mixture stuffed into fresh peppers makes a delicious and versatile mid week main meal. Prepare it in advance and reheat as you need. It is made into individual portions and will withstand reheating. It can also be frozen and reheated from frozen.

Preparation Time: 30 minutes
Cooking Time:1 hour 10 minutes
Serves: 8 people

Ingredients:

200g spiral Pasta
4 red peppers
4 yellow peppers

For the Ragu
450g minced beef/ lamb/ chicken
1 400g tin tomatoes
1 tablespoon olive oil
50ml red wine
1 onion – peeled and finely chopped
2 carrots – peeled and finely chopped
1 tablespoon fresh parsley – roughly chopped
1 tablespoon tomato puree
1 teaspoon sugar
2 tablespoons powder chicken stock with 100ml boiling water
3 cloves garlic – peeled and finely chopped
Salt and freshly ground black pepper

Method

1) Heat the olive oil in a large frying pan.
2) Add the onions, garlic and carrots. Sauté for 5 minutes and then add the mince and mix in well.
3) Pour in the red wine, parsley, stock, tin tomatoes and sugar.
4) Bring to the boil and simmer for 30 minutes or until the mixture is cooked and the liquid has reduced to a thick sauce.
5) Cook the pasta according to the packet instructions. Drain well and and mix with the ragu mixture.
6) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
7) Cut a slice off the top of the peppers. Remove the inside white membrane and seeds. Gently spoon in the pasta ragu mixture.
8) Replace the lid on top of the filled peppers. Place the peppers on a baking tray lined with baking parchment paper.
9) Bake for 35 minutes or until the peppers have softened.

To serve the stylish way: Dust the plate with a sprinkling of black pepper and garnish with sprigs of parsley.
Tagged in: Beef, Family Cooking, Italian, Pasta, Peppers