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| INGREDIENTS |
| 4 |
medium red bell peppers |
| ½ lb |
95% lean ground beef |
| ½ c |
golden raisins |
| 1 (8 oz) |
can tomato sauce |
| ¼ c |
sliced stuffed green olives |
| ½ tsp |
garlic, minced |
| 1 tsp |
cinnamon |
| 2 tsp |
ground cumin |
| 1 c |
precooked brown rice, heated |
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| RECIPE |
- Preheat oven to 400°F.
- Cut the tops off peppers and set aside. Remove seeds and white membranes. Place in a baking pan.
- In a nonstick skillet, cook beef, garlic, cinnamon, and cumin on medium heat until beef is slightly pink (3 to 4 minutes).
- Add raisins and tomato sauce and cook until mixture is hot (about 3 more minutes).
- Remove skillet from heat and mix in rice and sliced olives.
- Place equal amounts of the mixture into each pepper and replace tops. Cover pan tightly with foil.
- Bake until peppers are soft (about 15 minutes).
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| SERVING SUGGESTION |
SERVING SIZE:
1 prepared pepper
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
259 |
|
| Total Fat |
5 |
g |
|
| Saturated Fat |
1 |
g |
|
|
|
| Sodium |
302 mg |
|
| Total Carbohydrates |
41 g |
|
| Fiber |
6 g |
|
| Protein |
15 g |
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