Spicy Stuffed Peppers

⁽¹⁾

I have eaten a great deal of stuffed peppers in my life and these are the best. Who would have guessed walnuts, green olives, raisins...? There are some strange things in there but what a great taste they made. I added a can of diced tomatoes and a cup of salsa. I like mine more moist. After eating them I felt the walnuts although nutritious were hard to find. I wonder how some water chestnuts would be? My hat is off to whoever developed this recipe. Thank you!

90 minutes Prep: 30 minutes Cook: 60 minutes

577 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

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 1/2 cup water.

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

Preheat oven to 400 degrees F.

Spoon 1/4 rice mixture into each pepper and cover with reserved "lids".

Pour 1/2 cup of water into baking dish; cover tightly with foil and bake 50-60 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.

Reviews

I have eaten a great deal of stuffed peppers in my life and these are the best. Who would have guessed walnuts, green olives, raisins...? There are some strange things in there but what a great taste they made. I added a can of diced tomatoes and a cup of salsa. I like mine more moist. After eating them I felt the walnuts although nutritious were hard to find. I wonder how some water chestnuts would be? My hat is off to whoever developed this recipe. Thank you!
about 1 year ago by FishFeathers

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Nutrition Facts

Serving Size 383g

Amount per Serving

Calories 577 19% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 29mg	10%
Sodium 58mg	2%
Total Carbohydrate 99.0g	33%
Dietary Fiber 7.0g	29%
Sugars 16.0g
Protein 20.0g	40%

Vitamin A	111%		Vitamin C	363%
Calcium	8%		Iron	39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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