Recipe
Stuffed Red Peppers
Every year, Kaye Bouzis plants dozens of sweet pepper plants in her Toronto garden and tends them lovingly until they ripen. Then she halves and freezes them so they are available year-round to make her husband Angelo's favourite dish.
Ingredients
- 4 sweet red peppers
- 1/4 cup (60 mL) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp (30 mL) paprika
- 8 oz (250 g) ground lamb or beef
- 1 large tomato, peeled and chopped
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 cups (500 mL) cooked rice
- 1/2 cup (125 mL) chopped parsley
- 3 tbsp (45 mL) lemon juice
Preparation
Halve peppers lengthwise (for a nice presentation, keep stem attached); remove seeds and membranes. Place, cut side up, in 13- x 9-inch (3 L) glass baking dish; set aside.
In large nonstick skillet, heat half of the oil over medium heat; sauté onion until slightly softened, about 4 minutes. Stir in garlic and paprika; sauté until onion is soft, about 2 minutes. Add lamb; cook, stirring and breaking up meat, until browned, about 3 minutes. Add tomato, salt and pepper; cook until saucy, about 1 minute. Stir in rice and heat through, 2 minutes. Mix in parsley.
Divide mixture among pepper halves; pour remaining oil, lemon juice and ½ cup (125 mL) water in pan around peppers. Cover with foil; bake in 400°F (200°C) oven for 50 minutes; uncover and continue baking until peppers are tender, 15 to 20 minutes. Spoon pan juices over filling.
In large nonstick skillet, heat half of the oil over medium heat; sauté onion until slightly softened, about 4 minutes. Stir in garlic and paprika; sauté until onion is soft, about 2 minutes. Add lamb; cook, stirring and breaking up meat, until browned, about 3 minutes. Add tomato, salt and pepper; cook until saucy, about 1 minute. Stir in rice and heat through, 2 minutes. Mix in parsley.
Divide mixture among pepper halves; pour remaining oil, lemon juice and ½ cup (125 mL) water in pan around peppers. Cover with foil; bake in 400°F (200°C) oven for 50 minutes; uncover and continue baking until peppers are tender, 15 to 20 minutes. Spoon pan juices over filling.
- Cooking Time
- 1 Hour 20 Minutes
- Serving(s)
- 4 to 8 main course or appetizer servings, respectively
| Per each of 4 servings | |
|---|---|
| Calories | 480 |
| Protein | 15 g |
| Fat (total) | 28 g |
| Sat. Fat | 8 g |
| Carbohydrate | 45 g |
| Fibre | 4 g |
| Cholesterol | 41 mg |
| Sodium | 624 mg |
| Calcium | 5 % RDI |
| Iron | 24 % RDI |
| Vitamin A | 70 % RDI |
| Vitamin C | 363 % RDI |
| Folate | 23 % RDI |
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Source
Homemakers Magazine: October 2004
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Bob wrote:
2009-09-22 10:52 AM