Mex-Tex Unstuffed Peppers
Several bell peppers contribute flavor and vitamin C to this spirited dish. The chili-style mixture that usually is used to stuff whole peppers is here cooked along with strips of pepper and served over rice. If you make this in advance and add hot pepper sauce, remember that the longer it sits the spicier it will get.
  • 1 cup converted rice
  • 2 cups water
  • 1/2 pound well-trimmed boneless beef top round, cut into chunks
  • 1 tablespoon plus 1 teaspoon chili powder
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons beef broth
  • 3 large red bell peppers, cut into 3/4-inch-wide strips
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 can (10-1/2 ounces) kidney beans, rinsed and drained
  • Several drops of hot pepper sauce (optional)
  • 1-1/2 ounces sharp Cheddar cheese, shredded

1. Place rice and water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer until rice is tender and water absorbed, about 20 minutes. Remove from heat and set aside. (Covered, rice will stay warm for quite a while.)

2. Meanwhile, place beef in food processor and process just until ground. Add 1 teaspoon of chili powder and pulse just until mixed.

3. In Dutch oven or flameproof casserole, warm 1 teaspoon of oil over medium-high heat. Crumble in beef; stir in garlic and drizzle with 2 tablespoons of broth. Cook, stirring, just until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer beef to a plate.

4. Add remaining 1 teaspoon oil to pan. Stir in bell peppers, remaining 1 tablespoon chili powder, oregano, black pepper and salt. Add remaining 1/4 cup beef broth and bring to a boil. Reduce heat to medium, cover and cook, stirring frequently, until vegetables are tender, 6 to 8 minutes.

5. Return beef to pan along with stewed tomatoes, tomato sauce and beans; increase heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer 10 to 15 minutes, stirring occasionally, to blend flavors. Add hot pepper sauce (if using).

6. Spoon rice into bowls, top with chili and sprinkle with cheese.

Nutritional Information
Per serving: 439 calories, 9.3g total fat, 3.3g saturated fat, 3.5g monounsaturated fat, .6g polyunsaturated fat, 9.1g dietary fiber, 26g protein, 64g carbohydrate, 43mg cholesterol, 460mg sodium.
Good source of: beta-carotene, fiber, iron, lycopene, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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