Stuffed Peppers
w/ pine nuts and raisins
Stuffed Peppers with pine nuts and raisins
Ingredients (serves 2)
2 red bell peppers
3 oz baby arugula
1 lemon
1 yellow onion
1 clove garlic
1/4 cup pine nuts
12 oz ground beef
2 tablespoons tomato paste
3 tablespoons raisins
2 oz shredded mozz
3 oz balsamic glaze
Equipment
large frying pan, baking sheet, aluminum, olive oil, salt and pepper
Prep Ingredients
Preheat oven 450F.
Halve bell peppers lengthwise, discarding seeds and stems. Halve lemon, peel onion, half and thinly slice. thinly slice garlic.
Roast bell peppers and pine nuts
Rub bell peppers all over with olive oil, salt, and pepper. Then place cut side down on a baking sheet, spacing apart.
Place pine nuts on a separate baking sheet, spacing apart. Roast bell peppers for 3 minutes.
Then add pine nuts and continue roasting until bell peppers are slightly softened and pine nuts are toasted 2-4 minutes more.
Pat beef dry.
Cook beef
Heat 1 tablespoon olive oil in a large pan over medium high heat.
When oil is shimmering, add onion and garlic and cook, stirring, until beginning to soften, 3minutes.
Add beef and season with salt and pepper. Cook breaking up until browned about 5 minutes more.
Remove pan from heat and transfer beef to a large bowl
Stuff and bake peppers
To bowl with beef add tomato paste, raisins, and half of toasted pine nuts and stir to combine
Flip bell peppers cut side up on baking sheet and add beef filling, dividing evenly.
Sprinkle over mozz. Return to oven and bake until cheese is melted and bubbling, 5-7 minutes.
Make balsamic arugula salad
While stuffed peppers bake, place arugula in a separate large bowl.
Drizzle half of balsamic glaze and juice of 1/2 lemon.
Season with salt and pepper and desired, toss to coat.
Plate
Add peppers to serviing plates w/ salad.
Garnish remaining toasted pine nuts.
Recipe via plated