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Picadillo-Stuffed Peppers

Yield 4 servings

Ingredients

  • 4 large green bell peppers
  • 6 ounces ground round
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups cooked brown rice (cooked without salt or fat)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/4 cup currants or raisins
  • 1/4 cup sliced pimiento-stuffed green olives
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon

Nutrition Information

  • calories 286
  • caloriesfromfat 16 %
  • fat 5.2 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.7 g
  • carbohydrate 47.5 g
  • fiber 6.6 g
  • cholesterol 26 mg
  • iron 0.0 mg
  • sodium 102 mg
  • calcium 0.0 mg

How to Make It

  1. Cut tops off peppers, and remove seeds. Cook tops and bottoms of peppers in boiling water 5 minutes. Drain peppers; set aside.

  2. Preheat oven to 350°.

  3. Cook ground round, onion, and garlic in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet, and add rice and remaining 6 ingredients. Cook 3 minutes or until thoroughly heated, stirring occasionally.

  4. Spoon meat mixture evenly into pepper shells, and replace tops; place stuffed shells in an 8-inch square baking dish. Add hot water to dish to a depth of 1 inch. Bake, uncovered, at 350° for 20 minutes.

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