Stuffed Peppers #3

stuffed peppers

Stuffed Peppers #3

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Servings: 4
Calories: 318

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
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