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Ingredientes
- 6 x green, red or possibly yellow bell peppers
- Â Â (or possibly a combination)
- 1 Tbsp. extra virgin olive oil plus
- Â Â additional for drizzling tops of peppers
- 1 x onion chopped
- 2 lrg garlic cloves - (or possibly to taste) chopped
- 1 tsp warm Madras curry pwdr or possibly to taste
- 1 tsp grnd ginger
- 3 c. cooked long grain rice
- Â Â (preferably basmati)
- 1 lb grnd veal
- 1 pkt frzn peas - (10 ounce) cooked according
- Â Â to package directions
- 3 x hard ripe tomatoes diced
- 1 Tbsp. chopped fresh oregano
- Â Â (or possibly 1 tspn dry oregano, crumbled)
- 3 Tbsp. chopped fresh cilantro or possibly to taste
- Â Â Salt to taste
- Â Â Cayenne pepper (optional), to taste
- 3 Tbsp. fresh or possibly dry bread crumbs
- Â Â Lemon juice or possibly wedges
Direcciones
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Throw away stems and dice reserved tops. Set aside.
- In a large saucepan of boiling water blanch the peppers to 3 to 4 min, or possibly till they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so which it stands straight.
- In a nonstick skillet set over moderate heat, hot 1 Tbsp. extra virgin olive oil till it is warm, add in the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 min, or possibly till vegetables are softened. Add in the garlic, curry pwdr and ginger and cook, stirring 2 min more.
- Transfer mix to a large bowl. Add in the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well.
- Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little extra virgin olive oil.
- Bake the peppers for 40 to 45 min, or possibly till stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or possibly serve with lemon wedges.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 76 | 23% |
| Total Fat 8.47g | 11% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 147mg | 6% |
| Potassium 750mg | 21% |
| Total Carbs 41.83g | 11% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.24g | 6% |
| Protein 21.51g | 34% |
