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Mexican Stuffed Peppers

Gadget.Cook's picture
<p><a href="http://www.flickr.com/photos/29183526@N06/4769312237/">Image Credit</a></p>
Ingredients
  Red peppers 6 Medium (Or Green)
  Egg 1 , beaten
  Canned tomato sauce 8 Ounce (1 Can)
  Cooked rice 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Chili powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Lean ground beef 1 Pound
  Shredded monterey jack cheese 3 Ounce (3/4 Cup)
Directions

Slice tops off red or green peppers.
Finely chop the tops, discarding membranes and seeds.
In bowl combine chopped peppers and egg; stir in tomato sauce, rice, raisins, chili powder, salt, cinnamon, and cloves.
Add ground beef; mix well.
Spoon mixture evenly into peppers.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange peppers upright on steamer rack.
Cover wok and steam for 50 to 60 minutes or till meat is done and peppers are tender.
Top with cheese

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Method: 
Boiled
Ingredient: 
Pepper
Preparation Time: 
5 Minutes

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