To make dinner more useful, traditional rice in this fragrant the dish was replaced with whole wheat couscous and added some asyago cheese to make a soft cheese crust. value of one serving: (4 total) Calories 379, total fat 15 g., saturated fats, proteins 22 g, carbohydrates 43 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 10 min. Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium-sized carrot sliced
- 2 chopped celery stalks
- 1 chopped shallot onion
- 1.5 tbsp. l olive oil
- 230 g lean ground beef
- 2 tbsp. l plus 4 tsp tomato paste
- 1/3 Art. chopped fresh parsley, dill or a mixture thereof
- 1/3 Art. light raisins
- 2 tbsp. l red wine vinegar
- Coarse salt
- 4 bell peppers of red, yellow, orange or green color, or several colors (cut into halves and remove seeds)
- 1/2 tbsp. whole wheat couscous
- 3/4 Art. grated asyago cheese
Recipes with similar ingredients: carrots, celery, shallots, ground beef, tomato paste, parsley, raisins, wine vinegar, pepper sweet, cereal couscous, asyago cheese
Recipe preparation:
- Preheat the oven to 230C. In food processor mode “pulse” coarsely chop carrots, celery and shallots.
- In a large skillet with a non-stick coating on moderately over high heat, heat 1 tbsp. l olive oil. Add chopped vegetables and fry, stirring often, until golden color and softness, 8-10 min. (If the mixture starts to stick, add some water.) Add ground beef and 4 tsp. tomato paste and cook by dividing the minced meat with a wooden spoon until the meat is It will turn red for about 4 minutes. Add 1/2 tbsp. water, parsley, raisins, 1 Art. l vinegar and 3/4 tsp salt. Bring to a boil and cook, until most of the water is absorbed and a sauce forms, about 1 min Allow to cool slightly.
- While the mixture is cooling, mix pepper with the remaining 1/2 tbsp. l oils in a microwave bowl. Cover with cling film and heat in the microwave until the pepper is soft, 10-12 minutes. Carefully peel off the film and pour out the resulting liquid.
- Put the couscous in the meat mixture. At the bottom of a large form for bake mix the remaining 2 tbsp. l tomato paste, 1 tbsp. l vinegar and 3/4 tbsp. water.
- Gently shift the pepper into the mold with the cut up and fill minced meat with couscous. Sprinkle with cheese. Cover with foil and bake, until the pepper is tender and the filling is baked, 20-25 minutes. Serve the dish warm or at room temperature, watering tomato sauce formed during baking.
