Tuscan Beef Stuffed Peppers With Pearled Couscous And Melted Mozz Food

TUSCAN STUFFED BELL PEPPERS

Steps:

• Slice the tops off of each of the bell peppers and remove the seeds. Place peppers on foil lined baking sheet, and broil about 4 inches from heat for 12 to 15 minutes or until charred. Turn to brown all sides. After they are browned, place the peppers in a plastic bag to sweat for about 30 minutes, and then remove the skin.
• Meanwhile cut the eggplant into 1/2 inch slices and sprinkle both sides with salt; let drain for 30 minutes. Wipe off excess salt and cut eggplant into 1/2 inch cubes. Preheat oven to 375°F.
• In a skillet sauté the fennel in olive oil for 4 minutes. Add the eggplant and garlic and sauté 7 to 8 minutes more. Remove the skillet from heat and add olives, parsley, capers, sage, and 1/2 teaspoon of black pepper.
• Divide filling among peppers. Arrange peppers in baking dish and sprinkle with cheese. Bake in preheated oven uncovered for 20 to 25 minutes or until heated through.

BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS

Steps:

• Heat oven to 450 degrees.
• In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
• Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
• Set aside.
• Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
• Pour off drippings.
• Season with salt and pepper.
• Stir water and seasonings packet from couscous mix into beef mixture.
• Bring to a boil.
• Stir in couscous; remove from heat.
• Cover and let stand 5 minutes.
• Stir in olives.
• Spoon beef mixture evenly into each pepper half; sprinkle with cheese.

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.