Spicy Stuffed Peppers
Source of Recipe
Online
List of Ingredients
6 large green peppers
1 pound ground beef
1/2 cup tomato puree
1/3 cup chopped onion
1/4 cup raisins (optional)
1/4 cup tomatoes, peeled, seeded, chopped
3 tablespoons sherry
2 tablespoons dark brown sugar
1 1/2 tablespoons red wine vinegar
1 crushed garlic clove
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup cooked rice
Monterey Jack cheese
Recipe
Saute ground beef until meat is browned. Drain. Add tomato puree, onions, raisins, tomatoes, sherry, brown sugar, vinegar, garlic, salt, cinnamon and cloves. Cook over moderate heat for 15 - 20 minutes until most of the liquid has evaporated. Cool for 10 minutes, then add rice.
Cut the tops from the green peppers and discard the seeds and ribs. Steam peppers, cut side down, on a rack in a pot of 1 inch boiling water, covered for 10 minutes. Arrange the peppers, cut side up, in a buttered baking dish just large enough to hold them. Sprinkle with salt and pepper and fill with meat mixture. Place a large piece of Monterey Jack cheese on each pepper. Bake peppers with a piece of foil loosely covering the dish for 20 minutes at 375 degrees.
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