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INGREDIENTS
| 4 |
|
4 |
|
medium sweet peppers (mixed colours) |
| 1 lb |
|
500 g |
|
Extra Lean Ground Beef |
| 1/2 cup |
|
125 mL |
|
EACH chopped onion and carrot |
| 2 |
|
2 |
|
cloves garlic, minced |
| 1/2 cup |
|
125 mL |
|
cooked rice |
| 1/4 cup |
|
50 mL |
|
raisins |
| 2 tsp |
|
10 mL |
|
chili powder |
| 1/4 tsp |
|
1 mL |
|
EACH cinnamon and hot pepper flakes |
| 1 |
|
1 |
|
can (14 oz/398 mL) tomato sauce |
PREPARATION TIME: 15 minutes
COOKING TIME: 50- 55 minutes
DIRECTIONS
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Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make ½ cup (125 mL). In lightly oiled non-stick skillet, cook beef, chopped peppers, onion, carrot and garlic, until no longer pink. Remove from heat and drain fat, if any. Stir in rice, raisins, seasonings, ½ tsp (2 mL) salt and ½ cup (125 mL) tomato sauce. Spoon evenly into peppers. Place upright in shallow baking dish, large enough to hold peppers in single layer and pour remaining sauce around peppers. Cover tightly and bake at 350°F (180°C) for 45 to 50 minutes or until peppers are tender-crisp.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 343 Calories |
|
12 g Fat |
| 26 g Protein |
|
34 g Carbohydrates |
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