So there's this recipe I got from another board years ago that we LOVE. I made them this morning and was reminded why I generally only make them once a year or so: they're labor intensive and it took me 2 hours to get them ready to put into the oven. That being said, they're absolutely delicious so if you feel like spending a lot of time in the kitchen give them a try:
Sweet and Sour Stuffed Peppers 1 pound lean ground beef or turkey (cooked) 2 cups cold cooked rice 1 medium onion, finely chopped 1 tsp. ground ginger 1 ? tsp. salt ? tsp freshly ground black pepper 4-6 Bell peppers, tops and insides removed 2 Tbs. Extra virgin olive oil, plus extra for baking dish 1 large onion, thinly slice 3 cloves of garlic, minced 1 large carrot, thinly sliced 1 Tbs. Fresh grated ginger root 1 28 oz can crushed tomatoes 1 26 oz can tomato sauce, any kind 1 Tbs. Sugar or honey or agave nectar, etc 1 Tbs. vinegar (any kind) 1 tsp. ground ginger Juice from one lemon ? tsp salt ? tsp freshly ground black pepper 1/3 -1/2 c. dark raisins. 1. Spray large, baking dish with cooking spray, or coat lightly with olive oil. Combine ground beef, rice, finely chopped onion, ginger, salt, and black pepper. Mix thoroughly, then pack the mixture into the prepared pepper shells, mounding slightly. 2. Heat the 2 Tbs. oil in a very large skillet and saut? the sliced onion, garlic, carrot, and grated ginger until vegetables are limp. Add the tomatoes, tomato sauce, sugar, vinegar, lemon juice, salt and black pepper, and raisins. Mix well and simmer for about 5 minutes. Pour sauce over and around the stuffed peppers. 3. Cover the baking dish with foil and bake for 45-55 minutes, basting the peppers with the sauce from time to time. Uncover the casserole for the last 10-15 minutes of cooking. |
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Re: Recipe rave: stuffed peppers
Totally OT, but do you mind taking a look at the clean eating post from yesterday and giving me some breakfast ideas other than eggs or leftovers?