Prep 15 mins
Cook 55 mins
Stuffed bell peppers with a twist! Not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! Great recipe!
- 8 bell peppers (Recipe called for Green, but I like to mix mine up for visual appeal....they need to be fairly large)
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 lbs ground beef
- 2 cooking apples, peeled and chopped
- 1 (16 ounce) can tomatoes, undrained and chopped (I used diced tomatoes)
- 1 (3 ounce) jarpimento-stuffed olives, drained and chopped
- 1⁄2 cup raisins
- 1⁄4 cup pine nuts (or substitute slivered toasted almonds)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon ground cinnamon
- Cut off the tops of the peppers, and remove the seeds and membranes. Cook the peppers in boiling water to cover in a Dutch oven for 10 minutes or until tender. Drain well, and set aside.
- Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
- Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
- Combine the meat mixture, apple, and the next 7 ingredients. Mix well.
- Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
- Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.
I wasn't exactly sure what to expect from this recipe but it was really good. I found to my shock that I didn't have the olives that I would have sworn I had so I added a pinch of salt to make up for not having them and I had to use a pepper that I had cut for another purpose but there was enough to make a nice meal for me. Almonds were used in place of the pine nuts and were great. I do expect that I'll make this again but I'll add some Ras elHanout seasoning next time to give it just a little boost but that is personal taste only and this recipe stands well as written.