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Ингредиенты
- 4 med green bell peppers
- 2 Tbsp. pine nuts
- 1 tsp extra virgin olive oil
- 1 sm onion, finely minced
- 1/2 lb lean grnd lamb or possibly beef
- 1/2 c. uncooked long-grain rice
- 1/2 c. chicken broth or possibly beef broth
- 1 can (8 ounces) tomato sauce, divided use
- 1/3 c. minced parsley
- 1/2 tsp salt
- 1/4 tsp grnd allspice
- 1/8 tsp grnd cinnamon
- 1/8 tsp pepper
- 1/4 c. water
Инструкции
- Cut tops (stem ends) off peppers and reserve to use as lids. Remove seeds and veins from peppers. In a large pot of boiling water, parboil peppers and tops for 5 min. Drain, rinse with cool water, drain again and set aside.
- Place a wide, deep frying pan over medium heat. Add in pine nuts and cook, stirring, till lightly toasted, 3-4 min. Remove nuts from pan.
- Heat oil in pan over medium-high heat. Add in onion and cook, stirring, till softened, 3-4 min. Add in meat and cook till lightly browned and crumbly. Add in rice and cook 1 minute. Add in broth and 1/2 c. of tomato sauce. Bring to a boil; reduce heat, cover, and simmer till rice is tender and liquid is absorbed.
- Preheat oven to 350 degrees. Remove rice and meat from heat and stir in pine nuts, parsley, salt, allspice, cinnamon and pepper. Spoon stuffing into peppers and cover each with its lid.
- Pour remaining tomato sauce into a deep baking pan in that the peppers will fit snugly. Add in water. Stand peppers in pan. Cover and bake till peppers are tender and filling is warm, 25-30 min. Serve with pan juices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1235g | |
| Calories 1284 | |
| Calories from Fat 611 | 48% |
| Total Fat 68.58g | 86% |
| Saturated Fat 24.95g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 2800mg | 117% |
| Potassium 2483mg | 71% |
| Total Carbs 115.29g | 31% |
| Dietary Fiber 14.5g | 48% |
| Sugars 23.2g | 15% |
| Protein 55.03g | 88% |
