I love stuffed peppers...I've realized I don't really care what they're stuffed with!
I got this recipe from the May 2009 issue of Women's Health (a great magazine by the way), page 123.
Middle Eastern Stuffed Peppers
4 medium sweet bell peppers
1/2 lb ground venison
1 tsp olive oil (I used Spanish)
1/2 cup golden raisins
1 8 oz can tomato sauce
1/4 cup sliced stuffed green olives
1/2 tsp chopped garlic
1 tsp cinnamon
2 tsp ground cumin
1 c precooked brown rice, heated
Preheat oven to 400 degrees.
Cut the tops off peppers, removing seeds and white membranes. Place in a baking pan.
Heat oil in a nonstick skillet and brown the venison with the garlic, cinnamon, and cumin using medium heat. Add raisins and tomato sauce and cook until mixture is hot (about 3 minutes).
Remove skillet from heat and mix in rice and olives. Place equal amounts of mixture into each pepper and replace tops. Cover pan tightly with foil.
Bake until peppers are soft (about 15 minutes).
Makes 4 servings. 275 calories per serving.
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