STUFFED SWEET PEPPERS (This is so good!) Total time: 1 hour 5 minutes Prep: 10 minutes Bake: 45 minutes Rest: 10 minutes Ingredients Olive oil cooking spray 4 large bell peppers 2 tablespoons olive oil 1 large onion, minced (I use the food processor) 1 teaspoon kosher salt 1 tablespoon minced garlic 1 lb lean ground bison or extra lean ground beef 1/2 teaspoon black pepper 1 teaspoon cumin 1 teaspoon smoked paprika 1 (6oz) can tomato paste 1/2 cup finely chopped Italian parsley Optional: 1 tablespoon grated Parmesan Directions 1. Preheat oven to 400 degrees F. Line an 8-inch square baking dish with foil and spray with nonstick spray. 2. Remove the tops of the peppers, core and seed them. Slice a very thin slice off the bottom, leaving the bottom closed, so that the peppers will remain upright in the baking dish. 3. Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the onion and 1/2 teaspoon salt and sauté about 4 minutes, until soft. Add the garlic and cook 1 more minute, stirring. Add the beef. Cook about 3 more minutes, breaking it up as you cook, until lightly browned. Add the remaining salt, pepper, cumin, paprika and tomato paste. Cook 2 more minutes, stirring. Remove from heat and stir in the parsley. 4. Fill each bell pepper with 1/4 of the mixture, packing it in, and place in the prepared baking dish. Cover with foil, and bake 30 minutes. Uncover, sprinkle with Parmesan if using, and bake 15 minutes more, until the tops are golden brown. Remove from baking dish onto paper towels and let stand at least 10 minutes before serving. Nutrition per serving Calories 366.0 Total Fat 20.0 g Saturated Fat 5.4 g Sodium 708.2 mg Potassium 843.7 mg Total Carbohydrate 23.3 g Dietary Fiber 6.0 g Sugars 5.3 g Protein 27.7 g
Posted on: Mon, 08 Jul 2013 15:10:16 +0000
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