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Bell Peppers Stuffed with Rice

Source: The Heritage of Spanish Cooking
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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  Serves 4
Bell peppers were brought from America and are an important ingredient in the cuisines of all the countries surrounding the Mediterranean. In this recipe the rice is lightly fried before being used to fill the fleshy red bell pepper, and takes on a slightly sweet but intense taste while baking slowly in the oven.
4 large red bell peppers
1/3 cup olive oil
1 medium-size onion, finely chopped
8 oz lean pork, ground
8 oz ripe tomatoes, finely chopped
1 pinch oregano
1 teaspoon sugar
1 1/3 cups medium-grain rice
Bell Peppers Stuffed with Rice Recipe at
Preheat the oven to 400 degrees F.

Wash and drain the bell peppers. Trim off the tops to use as lids, then remove the seeds. Place in a deep ovenproof earthenware casserole.

Heat the oil in a skillet and fry the onion. When it starts to brown, add the minced pork, stir, then add the tomatoes, a little salt, the oregano and the sugar. Fry slowly for 15 minutes.

Check the seasoning. Add the rice, stir and when it comes to a boil, remove from the heat and use to stuff the peppers. Put the tops back on and spear with cocktail sticks or toothpicks.

Stand the bell peppers vertically in a baking dish, packed close together. Bake for about 1 1/2 hours, checking on them from time to time. Cover with foil if the bell peppers are getting too brown. Remove the lids and taste a few grains of rice to check that it is cooked.

Transfer to a platter, cut in half vertically and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 513
Fat. Total: 31g
Fiber: 3g
Carbohydrates, Total: 46g
Sodium: 39mg
% Cal. from Fat: 54%
Cholesterol: 41mg
Protein: 14g
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