Stuffed Peppers


8 chopped pimento stuffed green olives
4 large, halved and seeded green peppers
4 cups marinara sauce
4 cups marinara sauce
3 tablespoons pine nuts
2 cups quick cooking rice
1 cup water
1  can diced tomatoes, with juice
1 cup raisins
1 garlic clove, minced
1 teaspoon ground cumin
0.4 kg ground beef
½ cup shredded cheddar cheese
½ cup chopped onion
½ teaspoon ground cinnamon

1) Preheat oven to 200 degrees C.
2) Cook the peppers in a large pot of boiling water until tender for about 3 minutes. Rinse and drain.
3) Spray a large nonstick skillet with nonstick spray and heat over medium heat.
4) Add the ground beef, onion, garlic, cumin, and cinnamon. Cook, breaking up the ground beef until no longer pink, for about 5 minutes.
5) Add the tomatoes, rice, water, raisins, olives, and nuts. Cover and simmer until rice is tender, for about 5 minutes.
6) Spoon the meat mixture into each pepper.
7) Arrange the peppers on a small baking dish, spoon marinara sauce over them, and top with cheese.
8) Bake uncovered until the filling is hot and cheese has melted, for about 15 minutes.

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