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Yield: Makes 4 servings.


    • 4 small red bell peppers
    • 2 cups cooked rice
    • 1 pound lean ground beef or lamb
    • 1 small onion, finely chopped
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice (optional)
    • 1 egg, beaten

    • 1 14½-ounce can peeled whole tomatoes (undrained), chopped
    • 1 8-ounce can tomato sauce
    • 2 cloves garlic, minced
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon ground red pepper


Cut peppers in half lengthwise; remove stems, seeds and ribs.
Set aside. 
Combine rice, beef, onion, parsley, salt, black pepper, nutmeg, cinnamon, allspice and egg in large bowl.
Press stuffing into pepper halves, rounding mixture on top. 
Blend tomatoes, tomato sauce, garlic, black pepper and red pepper in large skillet.
Place peppers in sauce, stuffing side up.
Bring sauce to a boil; simmer, covered, 30 to 40 minutes, or until meat is cooked. 
Remove stuffed peppers from sauce with slotted spoon.

Reduce sauce, if necessary; pour over peppers.

    Nutrition Facts
    Calories 403   
    Total Fat 17g 
    Cholesterol 117mg 
    Sodium 1057mg 
    Total Carbohydrate 38g 
    Dietary Fiber 3g 
    Protein 26g

USA Rice Federation

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