Spicy Stuffed Peppers

* Exported from MasterCook *

SPICY STUFFED PEPPERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Wt-watchers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Ground cumin
1/2 c Tomato sauce
1/4 c Raisins -- chopped
10 sm Green olives with pimiento
1 t 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.

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



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