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Middle Eastern Stuffed Peppers

Middle Eastern Stuffed Peppers

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  • Makes: 4 servings
  • Hands On 25 mins
  • Total Time 1 hr

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Finely chopped mushrooms replace some of the beef in these hearty stuffed peppers, flavored with warm spices, feta cheese, pine nuts, dried cranberries and herbs.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, finely chopped
  • 8 ounces lean ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1 cup cooked rice
  • 1 cup crumbled feta cheese
  • 1/2 cup pine nuts, toasted
  • 1/3 cup dried cranberries, chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup fresh mint, cut into ribbons
  • Salt
  • Black pepper
  • 4 medium red, yellow and/or orange sweet peppers (how many will fit in the dish and use all the filling?)
  • 3/4 cup chicken or vegetable broth

Directions

  1. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add mushrooms. Cook until tender and most liquid has evaporated, about 8 minutes. Transfer to a large bowl.
  2. Add beef to skillet, breaking it up with a spoon. Add cumin, paprika and cinnamon. Cook until meat is no longer pink, about 5 minutes.
  3. Add meat to mushroom mixture. Add cooked rice, feta cheese, pine nuts, dried cranberries, parsley and mint. Stir well; season with salt and pepper.
  4. Split bell peppers lengthwise. Remove seeds and membranes. Arrange pepper halves in a 3-quart baking dish and fill with meat mixture. Pour broth into the bottom of the dish. Cover with foil and bake at 400 degrees until peppers are tender and filling is warm, about 1 hour. Serve garnished with extra mint.

Note

  • *When choosing peppers for stuffing, pick shorter, wider peppers with flat bottoms. *Peppers can be stuffed and refrigerated, covered, up to one day in advance.

Nutrition Facts

(Middle Eastern Stuffed Peppers)

Servings Per Recipe 4, sugar (g) 18, pro. (g) 25, calcium (mg) 239, cal. (kcal) 520, vit. A (IU) 4389, iron (mg) 4, Potassium (mg) 806, sat. fat (g) 9, Riboflavin (mg) 1, carb. (g) 38, Niacin (mg) 8, Fat, total (g) 32, vit. C (mg) 140, chol. (mg) 70, Thiamin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 2, fiber (g) 6, sodium (mg) 702, Monounsaturated fat (g) 12, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 8, Folate (µg) 94

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