Spicy Stuffed Peppers recipe

Spicy Stuffed Peppers

Spicy Stuffed Peppers recipe



  1. With a paring knife slice "lids" from peppers and set aside.
  2. Carefully remove seeds and membranes rinse with cold water and place peppers in baking dish. Set aside.
  3. In large frying pan heat oil over medium-high heat; add onion beef and walnuts and cook until beef is browned and onion is golden.
  4. Add chili powder and cumin and cook stirring constantly for 2 minutes.
  5. Stir in tomato sauce raisins olives oregano instant stock and 1/2 cup water.
  6. Simmer 5 minutes; remove from heat; and stir in rice.
  7. Preheat oven to 200 degrees C (Gas Mark 6).
  8. Spoon 1/4 rice mixture into each pepper and cover with reserved "lids".
  9. Pour 1/2 cup of water into baking dish; cover tightly with foil and bake 50-60 minutes until peppers can be pierced easily with a knife.
  10. Using a slotted spoon remove peppers to a platter garnish with parsley sprigs for "stems" if desired and serve.

Serves 4

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