Spicy Stuffed Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Red bell peppers,
2 tsp: Olive oil,
1 cup: Minced onion,
5 ounce: Lean ground beef,
2 ounce: Chopped toasted Ca. walnuts,
2 tsp: Chili powder, mild or hot, (or more, up to 3 tsp.)
1 tsp: Ground cumin,
1/2 cup: Tomato sauce,
1/4 cup: Raisins, chopped
10 small: Green olives with pimiento,
1 tsp: Dried oregano,
1/2 tsp: Instant beef bouillon,
2 cup: Cooked long-grain rice, (white or brown)
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.
Each serving (1 pepper) provides: * 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1
B, 10 C.
Per serving: * 430 cal, 13 g pro, 51 g car, * 20 g fat: 6 g poly, 7 g
mono, 4 g sat; * 508 mg sod, 27 mg chol.
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias
Source from luhu.jp
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.
Each serving (1 pepper) provides: * 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1
B, 10 C.
Per serving: * 430 cal, 13 g pro, 51 g car, * 20 g fat: 6 g poly, 7 g
mono, 4 g sat; * 508 mg sod, 27 mg chol.
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias
Source from luhu.jp