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Stuffed Peppers

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  • 8 fresh peppers (poblano or small bell)
  • ¼ cup extra-virgin olive oil
  • ½ medium yellow onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • ¼ lb. ground beef
  • ¼ lb. ground pork
  • Salt and freshly ground black pepper
  • 1 large tomato, peeled, seeded, and chopped
  • 1 pinch ground nutmeg
  • 1¼ cups cooked long-grain white rice
  • 1 tbsp. chopped fresh marjoram
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh parsley
  • ¼ cup fresh bread crumbs
Servings: 8

  1. Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close, and steam for 15 minutes. Remove and, when cool enough to handle, rub off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about ½” from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.
  2. Heat 2 tbsp. of the oil in a skillet over medium heat. Add onions and garlic and cook until golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking up with the back of a spoon, and brown for 7–10 minutes. Reduce heat to medium, season with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. of the oil. Adjust seasoning.
  3. Preheat broiler. Spoon about ¼ cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining 1 tbsp. oil, and broil until golden.

Estimated Nutrient Breakdown:

Calories: 1,675.04
Weight: 1,669.34g
Total Fat: 105.23g
Saturated Fat: 26.19g
Trans-Fat: 1.34g
Monounsaturated Fat: 60.76g
Polyunsaturated Fat: 10.04g
Protein: 59.10g

Cholesterol: 162.16g
Sodium: 3,861.16g
Calcium: 323.46g
Magnesium: 206.87g
Potassium: 3,009.22g
Iron: 14.70g
Zink: 10.17g
Phosphorus: 792.40

Vit A: 268.74
Vit B1: 2.19
Vit B2: 0.92
Vit B3: 21.75
Vit B6: 3.50
Vit B12: 3.32
Vit D: 0.11
Vit E: 0.11
Vit K1: 198.61


Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I be crazy about items, because they are fancy.

Author: Saveur
Tags: Wild Food Box

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