How to make it

  • Slice "lids" from peppers and set aside.
  • Carefully remove seeds and membranes, rinse with cold water and place peppers in a baking dish. Set aside.
  • In a large skillet, heat oil over medium high heat; add onion, beef and walnuts and cook until beef is browned and onion is golden.
  • Add chili powder and cumin and cook, stirring constantly, for 2 minutes.
  • Stir in tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup water.
  • Simmer 5 minutes; remove from heat, stir in rice.
  • Preheat oven to 400 degrees.
  • Spoon 1/4 rice mixture into each pepper and cover tightly with foil and bake 50 to 60 minutes until peppers can be pierced easily with a knife.
  • Using a slotted spoon, remove peppers to a platter and garnish with parsley sprigs for "stems", if desired.

Reviews & Comments 4

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  • ttaaccoo 8 years ago
    This sounds very delish + healthful! thank you very much. 555555555555555555555555555555555555
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  • justjakesmom 8 years ago
    Sounds delicious!
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    " It was excellent "
    cuzpat ate it and said...
    High 5!!!
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    " It was excellent "
    momo_55grandma ate it and said...
    wow! luv stuffed peppers this is a keeper thanks high5
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