Jewish Recipes
Spiced Stuffed Peppers Recipe
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Spiced Stuffed Peppers

1 1/4 lbs. ground beef
2/3 cup tomato puree
2 medium onions, diced
oil for sauteeing onions
1/4 cup raisins, golden recommended
3 tablespoons dry sherry
1 1/2 tablespoons wine vinegar
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup cooked rice
6 bell peppers (works equally well with red or green bell peppers)

Saute onions slowly until translucent and lightly golden. In a separate skillet, brown ground beef. Drain beef. Add onions, tomato puree, raisins, sherry, vinegar, sugar, salt, cinnamon and cloves. Cook mixture over moderate heat 15-20 minutes or until most of the liquid has evaporated. Let mixture cool slightly, then add cooked rice.

Cut tops from peppers. Remove seeds and ribs from inside of peppers. (If necessary, cut a very thin slice from the bottom of the pepper to help the pepper remain upright when baking. Be certain if you do this, you do not slice too deeply thus creating a hole in the bottom of the pepper.) Fill peppers with stuffing.

Bake approximately 25 minutes in 375 degree oven.

 

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