Stuffed Peppers Oriental
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 1⁄2 lbs ground chuck
- 6 large firm green peppers (1 c capacity)
- 2 tablespoons margarine or 2 tablespoons salad oil
- 1⁄4 cup chopped onion
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon coarse black pepper
- 2 pineapple rings, cut in thirds
- paprika
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon powdered ginger
- 1 teaspoon soy sauce
- 1 tablespoon sherry wine
- 1⁄4 cup dried apricot, chopped finely
- 1⁄4 cup dark raisin
- 1⁄4 cup slivered almonds
- 2 cups cooked rice
directions
- Cut tops off the green peppers;.
- remove seeds and white membrane.
- Drop peppers into boiling water and cook for about 10 minutes or until almost tender, but still holding their shape.
- Brown beef and onions in margarine or oil.
- Add garlic powder, salt, pepper.
- Drain mixture well.
- Mix thyme, oregano, ginger, sherry, apricots, raisins and rice into meat mixture until everything is evenly distributed.
- Stuff peppers and set them in a heavily buttered casserole.
- Bake in 350 oven for 20 minutes or in a microwave for 8 minutes.
- Peppers may be refrigerated or frozen for later use.
- To serve, top pepper with a wedge of pineapple and dust with paprika.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio