*  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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