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NEW RECIPES: SWEET
SPICED BEEF AND ALMOND PEPPERS
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| 12 |
ounces lean
ground beef |
| 1/2 |
cup finely
chopped onion |
| 8 |
ounces chopped
tomato |
| 3/4 |
cup beef
broth |
| 2 |
ounces Fisher
Chef's Naturals slivered (not sliced) almonds |
| 1/4 |
cup raisins,
packed (1-1/2 ounces total) |
| 1 |
packet
sugar substitute |
| 1 |
teaspoon
ground cumin |
| 1/2 |
teaspoon
ground cinnamon |
| 3/4 |
teaspoon
salt |
| 2 |
medium
red bell peppers, halved lengthwise, seeds and stem
removed |
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- Place a 10-inch nonstick skillet
over medium-high heat until hot. Add beef and onion, and
cook until beef is browned, stirring frequently.
- Add tomato, beef broth, almonds,
raisins, sugar substitute, cumin, cinnamon and salt. Bring
to a boil; reduce heat. Place pepper halves on top of beef
mixture, cut side down. Cover tightly and simmer 15 minutes
or until peppers are tender.
- Transfer peppers to serving
platter, cut side up. Set aside.
- Increase heat to medium-high,
bring to a boil, and cook beef mixture, uncovered, 5 minutes
or until thickened, stirring frequently. Spoon equal amounts
of beef mixture into pepper halves.
Yield: Serves 4.
Makes 2 1/2 cups meat mixture total plus peppers.
Source: John B. Sanfilippo & Son, Inc
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