Mid­dle Eastern Stuffed Pep­pers

Midwest Living - - Here & Now / Try This -

STEP 1 In a large skil­let, heat 2 ta­ble­spoons olive oil over medium heat. Add 1 cup chopped onion and 2 minced cloves gar­lic; cook un­til soft­ened, about 5 min­utes. Add 8 ounces finely chopped

mush­rooms. Cook un­til ten­der and most liq­uid has evap­o­rated, about 8 min­utes. Trans­fer to a large bowl.

STEP 2 Add 8 ounces lean

ground beef to skil­let, break­ing it up with a spoon. Add 1 tea­spoon each cumin and pa­prika, and 1 ⁄2 tea­spoon

cin­na­mon. Cook un­til meat is no longer pink, about 5 min­utes.

STEP 3 Add meat to mush­room mix­ture. Add 1 cup each cooked rice and crum­bled feta cheese, 1 ⁄2 cup toasted pine nuts, 1 ⁄ 3 cup chopped dried cran­ber­ries, and 1 ⁄4 cup each chopped pars­ley and fresh

mint. Stir well; sea­son with salt and pep­per.

STEP 4 Split 4 red, or­ange or yel­low bell pep­pers length­wise. Re­move seeds and mem­branes. Ar­range pep­per halves in a 3-quart bak­ing dish and fill with meat mix­ture. Pour 3 ⁄4 cup chicken or veg­etable broth into the bot­tom of the dish. Cover with foil and bake at 400° un­til pep­pers are ten­der and fill­ing is warm, about 1 hour. Serve gar­nished with ex­tra mint.

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