EatingWell GlutenFree Cookbook

Paprika-Spiced Stuffed Peppers Makes: 6 servings, 1 pepper & 1/2 cup sauce each Active time: 1 hour Total: 2 hours 10 minutes To make ahead: Prepare peppers and stuffing (Steps 2-3), omit egg; refrigerate separately up to 1 day. Add egg to filling before stuffing peppers. Heart Health Diabetes Weight Loss Gluten Free Plenty of paprika lends a lightly pungent flavor and vibrant red color to the creamy sauce and the pork, beef and rice filling in this Hungarian-inspired stuffed peppers recipe.

Peppers & Stuffing 6 medium red bell peppers 1 tablespoon extra-virgin olive oil 2 cups finely chopped onion 1 tablespoon minced garlic 3 tablespoons paprika, preferably sweet Hungarian 21/2 cups cooked long-grain or instant brown rice 1 large egg, lightly beaten 1 tablespoon chopped fresh marjoram 3/4 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground pepper 12 ounces lean ground beef 12 ounces lean ground pork (see Tip) Sauce 1 14-ounce can diced tomatoes 1 cup reduced-sodium chicken broth 1 cup finely chopped leeks, white and light green parts only 1 tablespoon paprika, preferably sweet Hungarian 1/4 teaspoon salt Freshly ground pepper to taste 1 cup reduced-fat sour cream 1. Preheat oven to 350°F. 2. Cut tops off peppers and remove seeds. If the peppers don’t stand on their own, remove a thin slice off the bottoms; set the peppers aside. Finely chop the tops. 3. To prepare stuffing & stuff peppers: Heat oil in a medium skillet over medium heat and add onion. Cook, stirring, for 5 minutes. Add chopped pepper tops. Cook, stirring, 3 minutes more. Add garlic and 3 tablespoons paprika; cook, stirring, 1 minute more. Transfer the mixture to a medium bowl. Let cool for 5 minutes. Stir in rice, egg, marjoram, 3/4 teaspoon salt, coriander, cumin and pepper. Add beef and pork and gently knead the mixture until well blended. Mound about 1 cup of the stuffing into each pepper. 4. To prepare sauce: Drain tomatoes and combine with broth, leeks and 1 tablespoon paprika in a Dutch oven. Bring to a simmer over medium-high heat; simmer for 5 minutes. Season with 1/4 teaspoon salt and pepper. Place the stuffed peppers in the pot and cover with a lid or foil. 5. Bake the peppers until tender and an instant-read thermometer inserted into the stuffing registers 150°F, 50 minutes to 1 hour. Uncover and continue baking for 10 minutes more. Transfer the peppers to a warm serving platter; tent with foil to keep warm. Using caution (the handles will be hot), place the pot on a burner over medium-high heat. Simmer the sauce until reduced by about half, 4 to 8 minutes. Remove from heat and whisk in sour cream. Serve the peppers with the sauce. Per serving: 430 calories; 17 g fat (7 g sat, 6 g mono); 114 mg cholesterol; 40 g carbohydrate; 0 g added sugars; 30 g protein; 7 g fiber; 692 mg sodium; 900 mg potassium. Nutrition bonus: Vitamin C (270% daily value), Vitamin A (132% dv). Carbohydrate Servings: 21/2 Exchanges: 3 medium-fat meat, 3 vegetable, 1 starch, 1 fat