Picadillo-Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 large green bell peppers |
6 ounces ground round |
1 cup chopped onion |
2 garlic cloves, minced |
2 cups cooked brown rice (cooked without salt or fat) |
1 (8-ounce) can no-salt-added tomato sauce |
1/4 cup currants or raisins |
1/4 cup sliced pimiento-stuffed green olives |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
Directions:
1. Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.
2. Preheat oven to 350°.
3. Cook ground round, onion, and garlic in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet, and add rice and remaining 6 ingredients. Cook 3 minutes or until thoroughly heated, stirring occasionally.
4. Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350° for 20 minutes.
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