Spicy stuffed peppers
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Spicy stuffed peppers
  Spicy    Peppers  
Last updated 6/12/2012 1:24:26 AM. Recipe ID 57955. Report a problem with this recipe.
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      Title: Spicy stuffed peppers
 Categories: Main dish, Wt-watchers
      Yield: 4 Servings
 
      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
           -- (white or brown)
           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.
  
  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.
  




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Recipe ID 57955 (Apr 03, 2005)

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