Recipe: Spicy Stuffed Peppers
- 4 lg Red bell peppers
- 2 ts Olive oil
- 1 c Minced onion
- 5 oz Lean ground beef
- 2 oz Chopped toasted Ca. walnuts
- 2 ts Chili powder, mild or hot (or more, up to 3 tsp.)
- 1 ts Ground cumin
- 1/2 c Tomato sauce
- 1/4 c Raisins; chopped
- 10 sm Green olives with pimiento
- 1 ts Dried oregano
- 1/2 ts Instant beef bouillon
- 2 c Cooked long-grain rice
- Parsley sprigs; for garnish “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.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)