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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Stuffed bell peppers with a twist! Not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! Great recipe! Ingredients:
8 bell peppers (recipe called for green, but i like to mix mine up for visual appeal....they need to be fairly large) |
2 medium onions, chopped |
2 garlic cloves, minced |
3 tablespoons olive oil |
2 lbs ground beef |
2 cooking apples, peeled and chopped |
1 (16 ounce) can tomatoes, undrained and chopped (i used diced tomatoes) |
1 (3 ounce) jar pimento-stuffed olives, drained and chopped |
1/2 cup raisins |
1/4 cup pine nuts (or substitute slivered toasted almonds) |
1/2 teaspoon salt |
1/8 teaspoon ground cumin |
1/8 teaspoon ground cinnamon |
Directions:
1. Cut off the tops of the peppers, and remove the seeds and membranes. Cook the peppers in boiling water to cover in a Dutch oven for 10 minutes or until tender. Drain well, and set aside.
2. Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
3. Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
4. Combine the meat mixture, apple, and the next 7 ingredients. Mix well.
5. Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
6. Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.
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