HF- Tuscan Beef- Stuffed PeppersAlice Morbey2023-09-16T19:06:54+00:00Array ( [recipe_id] => 72424 [name] => HF- Tuscan Beef- Stuffed Peppers [description] => Allergens - Wheat, Milk Difficulty - Easy [course] => dinner [prep_time_mins] => 0 [cooking_time_mins] => 35 [makes_or_serves] => serves [servings] => 2 [images] => Array ( ) [ingredients] => Array ( [0] => Array ( [amount] => 2 Unit [name] => Green Bell Pepper ) [1] => Array ( [amount] => 1 Unit [name] => Yellow Onion ) [2] => Array ( [amount] => 10 Ounce [name] => Ground Beef ) [3] => Array ( [amount] => 1.5 Ounce [name] => Tomato Paste ) [4] => Array ( [amount] => 1/2 Cup [name] => Mozzarella Cheese (Contains Milk) ) [5] => Array ( [amount] => 1/2 Cup [name] => Israeli Couscous (Contains Wheat) ) [6] => Array ( [amount] => 1 Unit [name] => Roma Tomato ) [7] => Array ( [amount] => 1 Tablespoon [name] => Tuscan Heat Spice ) [8] => Array ( [amount] => 1 Unit [name] => Chicken Stock Concentrate ) ) [steps] => Array ( [0] => Array ( [description] => Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes. ) [1] => Array ( [description] => Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat. While couscous cooks, halve, peel, and dice onion. Finely dice tomato. ) [2] => Array ( [description] => Heat a drizzle of oil in a large, preferably ovenproof, pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef and Tuscan Heat Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. ) [3] => Array ( [description] => Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. Add stock concentrate and ? cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat. ) [4] => Array ( [description] => Once bell peppers are done, remove from oven and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half into the mixture. Sprinkle evenly with mozzarella. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there. ) [5] => Array ( [description] => Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Divide remaining filling between plates. Top with stuffed peppers and serve. ) ) [nutrition] => Array ( [energy_kcal] => 770 [energy_kj] => 184.034416 [fat] => 47 [carbohydrate] => 50 [protein] => 38 [saturated_fat] => 17 [sugars] => 11 [fibre] => 7 [salt] => 1.225 [sodium] => 0.49 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) [date_created] => 2023-09-12 14:48:03 [slug] => hf-tuscan-beef-stuffed-peppers ) Array ( [recipe_id] => 72424 [name] => HF- Tuscan Beef- Stuffed Peppers [description] => Allergens - Wheat, Milk Difficulty - Easy [course] => dinner [prep_time_mins] => 0 [cooking_time_mins] => 35 [makes_or_serves] => serves [servings] => 2 [images] => Array ( ) [ingredients] => Array ( [0] => Array ( [amount] => 2 Unit [name] => Green Bell Pepper ) [1] => Array ( [amount] => 1 Unit [name] => Yellow Onion ) [2] => Array ( [amount] => 10 Ounce [name] => Ground Beef ) [3] => Array ( [amount] => 1.5 Ounce [name] => Tomato Paste ) [4] => Array ( [amount] => 1/2 Cup [name] => Mozzarella Cheese (Contains Milk) ) [5] => Array ( [amount] => 1/2 Cup [name] => Israeli Couscous (Contains Wheat) ) [6] => Array ( [amount] => 1 Unit [name] => Roma Tomato ) [7] => Array ( [amount] => 1 Tablespoon [name] => Tuscan Heat Spice ) [8] => Array ( [amount] => 1 Unit [name] => Chicken Stock Concentrate ) ) [steps] => Array ( [0] => Array ( [description] => Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Roast until browned and softened, 18-20 minutes. ) [1] => Array ( [description] => Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat. While couscous cooks, halve, peel, and dice onion. Finely dice tomato. ) [2] => Array ( [description] => Heat a drizzle of oil in a large, preferably ovenproof, pan over medium heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef and Tuscan Heat Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. ) [3] => Array ( [description] => Stir tomato paste and diced tomato into pan with beef mixture until thoroughly combined. Add stock concentrate and ? cup water; season with salt and pepper. Simmer until slightly thickened, 1-2 minutes. Stir in couscous until thoroughly combined. Turn off heat. ) [4] => Array ( [description] => Once bell peppers are done, remove from oven and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper half into the mixture. Sprinkle evenly with mozzarella. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there. ) [5] => Array ( [description] => Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. Divide remaining filling between plates. Top with stuffed peppers and serve. ) ) [nutrition] => Array ( [energy_kcal] => 770 [energy_kj] => 184.034416 [fat] => 47 [carbohydrate] => 50 [protein] => 38 [saturated_fat] => 17 [sugars] => 11 [fibre] => 7 [salt] => 1.225 [sodium] => 0.49 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) [date_created] => 2023-09-12 14:48:03 [slug] => hf-tuscan-beef-stuffed-peppers )