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Spicy Stuffed Peppers

Spicy Stuffed Peppers recipe image
These spicy stuffed peppers offer a perfect balance of sweet bell pepper and savory, seasoned ground beef. The filling is enhanced with aromatic spices, toasted walnuts for crunch, and a touch of sweetness from raisins and tomato sauce. Ideal for a cozy weeknight dinner or a potluck contribution, this dish is both comforting and visually appealing. The peppers are baked until tender, allowing the flavors to meld beautifully.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 682
Description
These spicy stuffed peppers offer a perfect balance of sweet bell pepper and savory, seasoned ground beef. The filling is enhanced with aromatic spices, toasted walnuts for crunch, and a touch of sweetness from raisins and tomato sauce. Ideal for a cozy weeknight dinner or a potluck contribution, this dish is both comforting and visually appealing. The peppers are baked until tender, allowing the flavors to meld beautifully.
Ingredients
  • Red bell peppers
  • Olive oil
  • Minced onion
  • Lean ground beef
  • Chopped toasted walnuts
  • Chili powder, mild or hot
  • Ground cumin
  • Tomato sauce
  • Raisins, chopped
  • Green olives with pimiento
  • Dried oregano
  • Instant beef bouillon
  • Cooked long-grain rice (white or brown)
  • Water
  • Water (for baking dish)
  • Parsley, for garnish
Directions
  1. 1
    Preheat oven to 400 degrees F (204°C).
  2. 2
    Slice the "lids" off the red bell peppers and set aside. Carefully remove seeds and membranes, rinse with cold water, and place peppers in a baking dish.
  3. 3
    In a large skillet, heat olive oil over medium-high heat.
  4. 4
    Add minced onion, lean ground beef, and chopped walnuts. Cook until beef is browned and onion is golden.
  5. 5
    Add chili powder and ground cumin. Cook, stirring constantly, for 2 minutes.
  6. 6
    Stir in tomato sauce, raisins, olives, oregano, instant beef bouillon, and 1/2 cup water.
  7. 7
    Simmer the mixture for 5 minutes, then remove from heat.
  8. 8
    Stir in the cooked rice.
  9. 9
    Spoon approximately 1/4 of the rice mixture into each pepper.
  10. 10
    Cover the stuffed peppers with their reserved "lids".
  11. 11
    Pour 1/2 cup of water into the bottom of the baking dish.
  12. 12
    Cover the dish tightly with foil and bake for 50-60 minutes, or until peppers can be pierced easily with a knife.
  13. 13
    Using a slotted spoon, remove peppers to a serving platter. Garnish with parsley sprigs if desired and serve hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 682kcal
% Daily Value *
Total Fat 48g74%
Saturated Fat 8g40%
Cholesterol 95mg32%
Sodium 155mg7%
Total Carbohydrate 21g8%
Dietary Fiber 8g32%
Sugars 8g
Protein 45g90%

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

Read it online: https://www.chefs-mate.com/recipe/spicy-stuffed-peppers/