Ragu-Stuffed Peppers

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We loved these stuffed peppers, especially the way the ragu stretches into two meals.

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Super delicious and easy to make! The flavors were on point and I look forward to cooking this recipe again - would be great for a dinner party since the presentation is so colorful!
I did sub a few items from the recipe by using basmati rice instead of cous cous.
For the Ragu, I doubled up and used ground beef and pork. I subbed milk and water with chicken broth. Watch the liquid proportions - you may not need so much.

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I loved this recipe. I cooked the couscous first, used regular raisins. It was delicious!

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Easy to make and delicious. My granddaughter and I worked together and served it to the family. It was a hit. Liked the raisins and the colored peppers. We will have this dinner again.

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Tasty, but the quantities for the ragu were way off! The ragu recipe makes about 4 cups of sauce, which is not enough to feed a family of 4 for one meal AND have 3 cups leftover for the stuffed pepper recipe.

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We LOVED this recipe! The raisins were a great addition to a typically salty recipe and the couscous made it a healthy dinner. Although, instead of using leftover sauce (which we never have, I used an entire jar of sauce that had sausage in the mix to have a taste of traditional stuffed peppers.

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This recipe is great! I have tried making stuffed peppers with rice before, and they just come out gooey. The cous cous is the perfect texture, and quick to prepare!

Stuffed peppers and cous cous are both items I was unsure about serving to a guest, but this dish was a total hit! Will definitely be making it again.

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I love that the ragu for this recipe comes from leftover ragu fettucine. Two, two...two meals in one! But the grapes and asiago cheese and combination of flavors really makes this dish. Huge hit with my family and very easy to make. 5 star rating for sure!

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Great easy dinner the whole family loved it, even my two year old! I did make a few adjustment to, 1. I fire roasted the red bell peppers, and chopped up one pepper and added it to the ragu. 2. In the place of the red wine vinegar I used balsamic. 3. Omitted the raisins, just don't like them but I'm sure if you do they would be great. 4. Added more cheese.

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10 minutes in my microwave was just fine. It probably depends how strong or old your microwave is (mine is very weak!. These turned out great! I love the golden raisins in them. It adds the perfect amount of sweetness!