Search
by Ingredient

Spicy Stuffed Peppers

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 large sweet red bell peppers
Camera
2 teaspoons olive oil
Camera
1 cup onions
minced
Camera
5 ounces ground beef, lean
Camera
2 ounces walnuts
chopped, toasted
Camera
2 teaspoons chili powder
mild or hot, (or more, up to 3 tsp.)
Camera
1 teaspoon cumin
ground
Camera
½ cup tomato sauce
Camera
¼ cup raisins, seedless
chopped
Camera
10 each pimento stuffed green olives
small
* Camera
1 teaspoon oregano
dried
Camera
½ teaspoon beef stock
instant
Camera
2 cups long grain rice
white or brown
Camera
1 x parsley sprigs
for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
4 large sweet red bell peppers
Camera
1E+1 ml olive oil
Camera
237 ml onions
minced
Camera
144.5 ml/g ground beef, lean
Camera
57.8 ml/g walnuts
chopped, toasted
Camera
1E+1 ml chili powder
mild or hot, (or more, up to 3 tsp.)
Camera
5 ml cumin
ground
Camera
118 ml tomato sauce
Camera
59 ml raisins, seedless
chopped
Camera
1E+1 each pimento stuffed green olives
small
* Camera
5 ml oregano
dried
Camera
2.5 ml beef stock
instant
Camera
473 ml long grain rice
white or brown
Camera
1 x parsley sprigs
for garnish
* Camera

Directions

"Be sure to get flawless, well-shaped peppers that will stand upright in a baking dish to make this one-dish meal decorative, as well as delicious.

" With a paring knife, slice "lids" from peppers and set aside.

Carefully remove seeds and membranes, rinse with cold water and place peppers in baking dish.

Set aside.

In large skillet, heat oil over medium-high heat; add onion, beef and walnuts and cook until beef is browned and onion is golden.

Add chili powder and cumin and cook, stirring constantly, for 2 minutes.

Stir in tomato sauce, raisins, olives, oregano, instant bouillon and ½ cup water.

Simmer 5 minutes; remove from heat; and stir in rice.

Preheat oven to 400℉ (200℃).

Spoon ¼ rice mixture into each pepper and cover with reserved "lids".

Pour ½ cup of water into baking dish; cover tightly with foil and bake 50 to 60 minutes until peppers can be pierced easily with a knife.

Using a slotted spoon, remove peppers to a platter, garnish with parsley sprigs for "stems" if desired, and serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 383g (13.5 oz)
Amount per Serving
Calories 57719% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 58mg 2%
Total Carbohydrate 33g 33%
Dietary Fiber 7g 29%
Sugars g
Protein 40g
Vitamin A 111% Vitamin C 363%
Calcium 8% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe