STUFFED PEPPERS RAISINS PINENUTS

STUFFED PEPPERS RAISINS PINENUTS image

Yield 4

Number Of Ingredients 15

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FOR THE PEPPERS:
4 whole Large Bell Peppers (Any Color Will Do)
2 Tablespoons Olive Oil
1 whole Medium Onion, Chopped
2-3 cloves Garlic, Chopped
12 oz chopped pork
1 dash Salt And Pepper, to taste
1 cup Cooked White Or Brown Rice
1 can 12 or 16 oz chopped roasted tomatoes
1/3 cup chicken broth
½ cups Parmesan Cheese, Grated
⅓ cups Golden Raisins
⅓ cups Pine Nuts, toasted
4-6 leaves basil, chopped
spices: cinnamon, cumin, chipotle

Steps:

For the peppers: Preheat oven to 400 F. Slice the tops off the peppers and remove seeds and ribs. Save the tops. Set both aside. In a skillet over medium heat, add the olive oil and chopped onion. Saute until soft, about five minutes. Add in the garlic and cook for an additional minute. Add in the ground meat and cook until no longer pink (about 10 minutes). Drain fat and place cooked meat in a large mixing bowl. Season with salt and pepper. Empty can of tomatoes into pan, add chicken broth and 2-3 healthy shakes each cinnamon, cumin, chipotle. boil, then simmer 5-10 minutes to reduce liquid. add basil. To meat, add the cooked rice, 1/2 cup Parmesan cheese, golden raisins and pine nuts. Add tomato chunks from the sauce. Mix. Divide the mixture evenly between each pepper. Place the four peppers in an 8 inch square pan standing up. Pour remaining sauce over and around the peppers. Place the tops back on the peppers. Cook for 20 minutes uncovered, then cover with tin foil and cook an additional 30 minutes.