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Spicy Stuffed Peppers

 

181

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

4 large sweet red bell peppers
2 teaspoons olive oil
1 cup onions
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
½ cup tomato sauce
¼ cup raisins, seedless
chopped
10 each pimento stuffed green olives
small
*
1 teaspoon oregano
dried
½ teaspoon beef stock
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 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

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Nutrition Facts

Serving Size 383g (13.5 oz)
Amount per Serving
Calories 57719% of calories 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?

 

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