Tasty & festive!
These stuffed peppers have everything: flavors with a variety of tastes from savory to sweet, soft rice and crunchy nuts, all layered for a flavor-filled punch in a fresh baked pepper. They are festive enough for company and totally satisfying for family and friends. Make this one tonight!
This recipe makes 6 servings.
Stuffed Peppers With Coffee Infused Rice & Meat Ingredients:
6 large bell peppers
4 tablespoons olive oil
1 large red onion, peeled and minced
1/2 pound (each) ground pork and beef
1/2 teaspoon (each) salt and pepper
1/2 cup seedless raisins
2 cups cooked brown rice
1 cup coffee, brewed
1 egg well beaten
1/4 cup pine nuts (pignoli); (walnuts are a good substitute)
3 tablespoons breadcrumbs
Preheat the oven to 350°F. Brew the coffee.
Place the whole peppers in a very large sauce pan and cover with water; boil for just 2-3 minutes, then drain, and dry carefully.
Cut off the stem ends, scoop out the seeds and membrane and throw them away. Set aside the peppers.
In a large skillet, heat the olive oil then add the minced onion until it is limp.
Add the pork and beef mixture and cook until lightly browned.
Beat the egg. Add the salt and pepper, raisins and rice, coffee and egg, and cook over a medium heat briefly, about six to eight minutes.
The liquid will be absorbed. With a large serving spoon, scoop a portion of the meat mixture and stuff into the peppers then sprinkle each lightly with the nuts then top with the dry breadcrumbs.
Pour about 1/4 to 1/2" of water in a large pan, set the stuffed peppers in the pan gently, and cover the pan with aluminum foil.
Bake for 15 minutes. Open the oven and remove the foil cover and continue baking for an additional 15 minutes.
Remove from the oven and serve immediately.