Stuffed Peppers Oriental

18 ingredients
11 steps

Ingredients

  • 1 12 lbs ground chuck
  • 6 large firm green peppers (1 c capacity)
  • 2 tablespoons margarine or 2 tablespoons salad oil
  • 14 cup chopped onion
  • 12 teaspoon garlic powder
  • 12 teaspoon salt
  • 12 teaspoon coarse black pepper
  • 2 pineapple rings, cut in thirds
  • paprika
  • 14 teaspoon thyme
  • 12 teaspoon oregano
  • 14 teaspoon powdered ginger
  • 1 teaspoon soy sauce
  • 1 tablespoon sherry wine
  • 14 cup dried apricot, chopped finely
  • 14 cup dark raisin
  • 14 cup slivered almonds
  • 2 cups cooked rice

Directions

  1. 1
    Cut tops off the green peppers;.
  2. 2
    remove seeds and white membrane.
  3. 3
    Drop peppers into boiling water and cook for about 10 minutes or until almost tender, but still holding their shape.
  4. 4
    Brown beef and onions in margarine or oil.
  5. 5
    Add garlic powder, salt, pepper.
  6. 6
    Drain mixture well.
  7. 7
    Mix thyme, oregano, ginger, sherry, apricots, raisins and rice into meat mixture until everything is evenly distributed.
  8. 8
    Stuff peppers and set them in a heavily buttered casserole.
  9. 9
    Bake in 350 oven for 20 minutes or in a microwave for 8 minutes.
  10. 10
    Peppers may be refrigerated or frozen for later use.
  11. 11
    To serve, top pepper with a wedge of pineapple and dust with paprika.

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