Spicy Stuffed Peppers
sweet red bell peppers
ground beef, lean
mild or hot, (or more, up to 3 tsp.)
pimento stuffed green olives
long grain rice
white or brown
"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.
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".
Using a slotted spoon, remove peppers to a platter, garnish with parsley sprigs for "stems" if desired, and serve.