*  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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