Impress your dinner guests with these artistic, delicious peppers.
What you'll need
Sharp knife
Cutting board
Measuring spoons
Measuring cups
Large pot (stockpot) with lid
Large skillet
Wooden spoon
9x13 baking dish
Ingredients
Serves 6
1 cup Brown Rice
2 1/2 cups Chicken Stocklow-sodium or 2 1/2 cups Water
1 pound Ground Beef90% or leaner
2 tablespoons Gingerfresh, grated or 1 1/2 teaspoons Ground Ginger
1 teaspoon Turmericground
1/4 teaspoon Cinnamon
of Safflower(optional) or of Saffron(optional)
2 Carrotsdiced small
1/2Oniondiced small
4 cloves Garlicminced
3/4 teaspoon Salt
1/4 teaspoon Black Pepperground
2 cups Tomato Saucelow-sodium, divided in half
1/2 cup Parsleyfresh, chopped
1/2 cup Cilantrofresh, chopped
6 Bell Peppersmedium to large, with tops cut off and seeds removed
Directions
1.Combine rice with chicken stock or water. Bring to a boil, then cover and simmer over low heat for 20 minutes. Do not cook fully. Remove from stove and set aside. (You can also microwave the rice and stock for 15 minutes.)
2.Heat a large, heavy skillet over medium heat. Add beef, ginger, turmeric, cinnamon and saffron or safflower (optional). Break up the meat with a wooden spoon and cook until it is no longer pink, about 5 minutes.
3.Add carrots, onion, garlic, salt and pepper. Cook until vegetables are soft, about 5 minutes.
4.Stir in half of the tomato sauce and cook for 3 minutes. Remove from heat. Add the cooked rice, parsley, and cilantro. Stir together gently.
5.Preheat oven to 375° F. Spoon the filling into the peppers. If needed, trim a very thin slice from the bottom of the pepper so that it stands straight.
6.Place the peppers evenly in a 9x12 baking dish. Spoon a little of the remaining 1 cup of tomato sauce over each pepper.
7.Bake until peppers are tender, about 30 minutes. Let cool slightly before serving.
Chef's Tips
The filling can also be made with fully cooked, leftover rice.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
Amount Per Serving
Calories 322
% Daily Value*
Total Fat 6 g
8%
Saturated Fat 2 g
10%
Sodium 425 mg
18%
Total Carbohydrate 44 g
16%
Dietary Fiber 7 g
25%
Protein 22 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
