Spicy Stuffed Peppers

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Servings: 6 servings Difficulty: Advanced
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Savory beef and rice-stuffed peppers with a kick of chili and sweet raisins
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Spicy Stuffed Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 682.2

Description

These Spicy Stuffed Peppers offer a delightful balance of savory, sweet, and spicy flavors. The lean ground beef is seasoned with aromatic chili powder and cumin, then mixed with fluffy rice, plump raisins, and briny green olives for a complex taste profile. Topped with toasted walnuts for crunch, this dish is both hearty and nutritious. The red bell peppers act as a natural vessel, baking until tender and juicy. Perfect for a cozy weeknight dinner or an impressive potluck contribution, these peppers are visually appealing and easy to customize. The combination of warm spices and fresh herbs makes every bite satisfying, while the inclusion of vegetables and protein ensures a well-rounded meal that feels homemade and comforting.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (204°C).
  2. Slice the tops off the red bell peppers to create lids, set aside.
  3. Carefully remove seeds and membranes from the peppers, rinse with cold water, and place them upright in a baking dish.
  4. In a large skillet, heat olive oil over medium-high heat.
  5. Add minced onion, lean ground beef, and chopped walnuts; cook until beef is browned and onion is golden.
  6. Stir in chili powder and ground cumin, cooking for 2 minutes while stirring constantly.
  7. Add tomato sauce, chopped raisins, chopped green olives, dried oregano, instant beef bouillon, and 1/2 cup water.
  8. Simmer the mixture for 5 minutes, then remove from heat.
  9. Stir in the cooked long-grain rice.
  10. Spoon 1/4 of the rice mixture into each pepper.
  11. Cover each pepper with its reserved lid.
  12. Pour 1/2 cup of water into the bottom of the baking dish.
  13. Cover the dish tightly with foil and bake for 50-60 minutes, or until peppers are tender when pierced with a knife.
  14. Remove peppers to a platter using a slotted spoon.
  15. Garnish with parsley sprigs if desired and serve.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 682.2kcal
% Daily Value *
Total Fat 48.2g75%
Saturated Fat 8.4g43%
Cholesterol 95.0mg32%
Sodium 155.1mg7%
Total Carbohydrate 20.6g7%
Dietary Fiber 7.7g31%
Sugars 8.2g
Protein 44.6g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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