Stuffed Peppers #3
Ingredients
- 3 large peppers red, yellow and green
- 3/4 lb lean minced beef
- 1 onion finely chopped
- 2 oz cooked brown rice
- 2 oz raisins
- 1 oz chopped walnuts
- 1 tbsp Worcestershire sauce
- 2 tsps brown sugar
- 2 tsps wine vinegar
- Sea salt and freshly ground black pepper
sauce
- 1 lb canned tomatoes
- 1 bay leaf
- 2 tsps chilli powder
- 1 clove garlic crushed
- 1 tbsp tomato puree
- 2 tbsps cornflour mixed with 2 tbsps water
- Salt and pepper
Instructions
- Cut the peppers in half and remove the cores and seeds.
- Place them in 1 layer in a shallow dish with 4 tbsps water. Cover loosely and cook for 4 minutes on HIGH. Leave to stand, covered, while preparing the filling.
- Cook the beef for 5 - 6 minutes on MEDIUM in a casserole dish.
- Add the onion and increase the setting to HIGH. Cook for another 4 - 6 minutes breaking the meat up with a fork frequently during cooking.
- Stir in the rice, raisins, walnuts, Worcestershire sauce, brown sugar, vinegar and seasoning. Drain the peppers and fill with the meat mixture.
- Combine all the sauce ingredients except the cornflour and water, in a glass measure. Cook for 12 minutes on HIGH, or until boiling.
- Stir the cornflour and water into the sauce. Cook for a further 3 minutes, stirring frequently after 1 minute.
- Allow to cool slightly, remove the bay leaf and puree the sauce. Strain it if desired and pour over the peppers in a serving dish. Reheat for 1 - 2 minutes on HIGH.
Calories: 318 kcal
Carbohydrates: 38 g
Protein: 23 g
Fat: 10g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 53 mg
Sodium: 274 mg
Potassium: 1060 mg
Fiber: 6 g
Sugar: 11 g
Vitamin A: 898 IU
Vitamin C: 86 mg
Calcium: 86 mg
Iron: 5 mg