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Moroccan Stuffed Bell Peppers




Source of Recipe


Hormel


List of Ingredients




- 2 tablespoons HERB-OX® Beef Flavored Bouillon Granules
- 2 large green, red or yellow bell peppers
- 3/4 pound ground lamb or ground beef
- 1/3 cup chopped onion
- 1 (8-ounce) can tomatoes, cut up
- 1/2 cup water
- 1/3 cup uncooked long-grain white rice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried basil leaves
- 1/4 cup shredded Swiss cheese
- 1/4 cup shredded Cheddar cheese
- 2 tablespoons sliced natural almonds

Recipe



Preheat oven to 375°F. Halve peppers lengthwise, removing seeds and membranes. Immerse sweet peppers into boiling water (seasoned with 3 teaspoons of beef flavored bouillon) for 3 minutes. Remove peppers from water and sprinkle the insides wtih 1 teaspoon bouillon. Invert on paper towels to drain. Meanwhile, in large skillet, cook lamb or beef and onion until meat is golden brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, remaining 2 teaspoons of beef flavored bouillon, Worcestershire sauce and basil. Bring mixture to a boil. Reduce heat and simmer, covered for 18-20 minutes or until rice is tender. Stir in half of the cheese. Fill pepper halves wtih meat mixture. Place peppers in 2-quart baking dish along with any extra filling. Sprinkle with remaining cheese and almonds. Bake for 12-15 minutes or until heated through.

Serves 4.