Stuffed tricolor peppers

 

           Don't let the length of the ingredient list intimidate you. Many of the ingredients are spices that go into the Moroccan-style filling, which can also be used for stuffing other vegetables such as zucchini and eggplant.

Makes 6 servings

• 2 medium-size sweet red peppers
• 2 medium-size sweet green peppers
• 2 medium-size sweet yellow peppers
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1¼ pounds lean ground beef
• ¼ cup slivered almonds, toasted
• ¼ cup raisins
• 1½ cups cooked rice
• ½ cup sliced green olives
• 1 tablespoon chili powder
• 1 teapoon paprika
• 1 teaspoon leaf oregano, crumbled
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground hot red pepper
• 1 can (28 ounces) crushed tomtoes
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• Pinch of black pepper

1. Bring large pot of water to boiling.
2. Remove very tops of pepper, keeping any stems intact ; remove seeds and membranes from inside the peppers.
3. Blanch peppers and tops in boiling water for 5 minutes ; drain, rinse with cold water and drain cut-side down, on paper toweling. Set aside.
4. Heat oil in medium-size skillet over medium-low heat ; add onion and sauté until golden brown, about 10 minutes.
5. Combine onion, beef, almonds, raisins, rice, olives, chili powder, paprika, oregano, salt, cinnamon, ground red pepper and ¾ cup crushed tomatoes in large bowl ; fill peppers with beef mixture, reserve pepper tops.
6. Preheat oven to 375F.
7. Place peppers in 2½-quart baking dish.
8. Stir together remaining crushed tomatoes, brown sugar, lemon juice and black pepper in small saucepan ; bring to boiling.
9. Pour over peppers ; cover baking dish with aluminium foil.
10. Bake in preheated oven for 30 minutes , remove foil and replace tops ; bake 30 minutes more until filling is cooked through and peppers are tender.

BON APPÉTIT