Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Red bell peppers 1/2 c Tomato sauce
2 ts Olive oil 1/4 c Raisins; chopped
1 c Minced onion 10 sm Green olives with pimiento
5 oz Lean ground beef 1 ts Dried oregano
2 oz Chopped toasted Ca. walnuts 1/2 ts Instant beef bouillon
2 ts Chili powder, mild or hot 2 c Cooked long-grain rice
-- (or more, up to 3 tsp.) -- (white or brown)
1 ts Ground cumin Parsley sprigs; for garnish

"Be sure to get flawless, well-shaped peppers that will stand upright
in a baking dish to make this one-dish meal decorative, as well as
delicious."

With a paring knife, slice "lids" from peppers and set aside.
Carefully remove seeds and membranes, rinse with cold water and place
peppers in baking dish. Set aside.

In 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; and stir in rice.

Preheat oven to 400 degrees F. Spoon 1/4 rice mixture into each
pepper and cover with reserved "lids". Pour 1/2 cup of water into
baking dish; cover tightly with foil and bake 50-60 minutes until
peppers can be pierced easily with a knife. Using a slotted spoon,
remove peppers to a platter, garnish with parsley sprigs for "stems"
if desired, and serve.

Each serving (1 pepper) provides: * 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1
B, 10 C.

Per serving: * 430 cal, 13 g pro, 51 g car, * 20 g fat: 6 g poly, 7 g
mono, 4 g sat; * 508 mg sod, 27 mg chol.

Source: Wonderful World of Walnuts Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias

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