• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spicy Stuffed Peppers

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 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.

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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