Stuffed Peppers - Lowfat and Delicious!

<< Stuffed Peppers are delicious in the autumn when bell peppers are in season. This easy Stuffed Pepper recipe qualifies as comfort food because it is heartwarming, flavorful and brings a mouthwatering aroma to the household. It is worth noting that there are no eggs in this recipe or any other added fats - the fat in the meat stands alone. This relatively lowfat recipe can be adapted to suit your own tastes - the amounts are merely a guide. It is also worth noting that it is OK to include your favorite seasonal vegetables and fruits - if you don't like raisins, add some fresh or dried cranberries. You can also choose to grate in another vegetable to the stuffing instead of carrots.

Ingredients in Stuffed Peppers Recipe:

• 4 large bell peppers (I like the red ones) (sometimes I use 5 or 6 medium peppers and increase meat to 1/5 lbs.)
• 1 lb. lean ground beef, lamb, chicken or turkey
• 1 medium chopped onion
• 2 medium peeled and finely grated carrots
• 1/3 cup uncooked rice
• 1/4 cup ketchup
• 1/2 tsp. salt (plus a bit more for sauce)
• 1/4 tsp. pepper (plus a bit more for sauce)
• 1/4 tsp. garlic powder (plus a bit more for sauce)
• 1 tsp. dried oregano, basil or thyme (plus a bit more for sauce)
• 3 1/2-4 cups of stewed tomatoes, with liquid (if desired, ground tomatoes are also OK)
• 2 tbsp. tomato paste
• 1/2 cup raisins, if desired
• Optional: 2 tsp. sugar (I like to use sugar to cut the acidity of the tomatoes)
• Optional: a bit of red wine, beef or chicken stock can be added to the tomato sauce for added flavor

Cut tops off bell peppers making a little 'hat' or cap to fit over the top of the empty pepper. Remove all seeds and membrane.

1. Prepare peppers: Many recipes require you to boil peppers before stuffing. I have had more success with simply baking them in the oven, uncovered, in the baking dish with a dab of water on the bottom of the pan. Bake at 350 degrees F for about 20 minutes, remove from oven, let them cool for a few minutes and then they can be stuffed.

2. Prepare filling: In a bowl, combine meat, onion, carrots, rice, ketchup, salt, pepper, garlic powder and oregano, blending until mixed.

3. Stuff the peppers: Spoon mixture into each pepper, in equal amounts.

4. In a bowl, combine stewed tomatoes, tomato paste, raisins, dash of salt, pepper, oregano and sugar. Pour over top of peppers to hydrate them and fill up baking dish with sauce.

5. Cover baking dish tightly with lid or aluminum foil. Bake for 45 minutes, remove from oven and baste peppers with sauce. Return to oven and bake for addition 20-25 minutes at reduced temperature of 325 degrees F.

Remove from oven, baste and cool down a bit before serving or cool, refrigerate and serve the next day for best results.

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