@ehBeth,
Sounds great, ehBeth.
(I really like stuffed peppers! I think I'll make these next week when I buy some fresh capsicums. And use them right away this time.)
But I suspect mine mightn't be quite
firm enough for stuffing at this point in their lives.
They were pretty ripe when I bought them & they've been patiently sitting in the fridge for a couple of days as I've dilly dallied about, figuring what to do with them.
Maybe a sauce?
(I'm quite off the soup idea today.)
Quote:Moroccan Stuffed Peppers
Cook Time:
1 hrs 10 mins
Servings:8
Units: US | Metric
* 8 bell peppers (Recipe called for Green, but I like to mix mine up for visual appeal....they need to be fairly large)
* 2 medium onions, chopped
* 2 garlic cloves, minced
* 3 tablespoons olive oil
* 2 lbs ground beef
* 2 cooking apples, peeled and chopped
* 1 (16 ounce) can tomatoes, undrained and chopped (I used diced tomatoes)
* 1 (3 ounce) jar pimento-stuffed olives, drained and chopped
* 1/2 cup raisins
* 1/4 cup pine nuts (or substitute slivered toasted almonds)
* 1/2 teaspoon salt
* 1/8 teaspoon ground cumin
* 1/8 teaspoon ground cinnamon
Directions:
1.
Cut off the tops of the peppers, and remove the seeds and membranes. Cook the peppers in boiling water to cover in a Dutch oven for 10 minutes or until tender. Drain well, and set aside.
2.
Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
3.
Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
4.
Combine the meat mixture, apple, and the next 7 ingredients. Mix well.
5.Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
6.
Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.
Read more:
http://www.food.com/recipe/moroccan-stuffed-peppers-437417#ixzz1YAweHbls
