Spicy Stuffed Peppers
Yield
4 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet red bell peppers
|
|
| 1E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
minced |
|
| 144.5 | ml/g |
ground beef, lean
|
|
| 57.8 | ml/g |
walnuts
chopped, toasted |
|
| 1E+1 | ml |
chili powder
mild or hot, (or more, up to 3 tsp.) |
|
| 5 | ml |
cumin
ground |
|
| 118 | ml |
tomato sauce
|
|
| 59 | ml |
raisins, seedless
chopped |
|
| 1E+1 | each |
pimento stuffed green olives
small |
*
|
| 5 | ml |
oregano
dried |
|
| 2.5 | ml |
beef stock
instant |
|
| 473 | ml |
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.
