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Name: Spicy Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Raisins; chopped; 10 sm Green olives with pimiento; 1/2 ts Instant beef bouillon; Parsley sprigs; for garnish; 2 ts olive oil; 1 c Onion minced; 1 ts Dried Oregano; 5 oz Lean ground beef; 2 c Cooked long-grain rice; 1 ts Ground cumin; 4 lg Red bell peppers; 2 oz Chopped toasted Ca. walnuts; 2 ts Chili powder, mild or hot; 1/2 c Tomato sauce

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INGREDIENTS

1/4 c Raisins; chopped
10 sm Green olives with pimiento
1/2 ts Instant beef bouillon
Parsley sprigs; for garnish
2 ts olive oil
1 c Onion ; minced
1 ts Dried Oregano
5 oz Lean ground beef
(white or brown)
2 c Cooked long-grain rice
1 ts Ground cumin
4 lg Red bell peppers
2 oz Chopped toasted Ca. walnuts
(or more, up to 3 tsp.)
2 ts Chili powder, mild or hot
1/2 c Tomato sauce

INSTRUCTIONS

"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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

NOTES

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Spicy Stuffed Peppers

1/4 c Raisins; chopped
10 sm Green olives with pimiento
1/2 ts Instant beef bouillon
 Parsley sprigs; for garnish
2 ts olive oil
1 c Onion minced
1 ts Dried Oregano
5 oz Lean ground beef
 (white or brown)
2 c Cooked long-grain rice
1 ts Ground cumin
4 lg Red bell peppers
2 oz Chopped toasted Ca. walnuts
 (or more, up to 3 tsp.)
2 ts Chili powder, mild or hot
1/2 c Tomato sauce

"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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

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Nutrition

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Serving Size: 1 Serving (622g)
Recipe Makes: 4 Servings

Calories: 354
Calories from Fat: 51 (14%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.6g
Cholesterol 23.2mg		7 %
Sodium 1163mg		40 %
Potassium 1350mg		36 %
Total Carbohydrate 61.3g		18 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 52.6g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 354

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