keema-stuffed peppers --- P1 friendly
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| Fri, 10-19-2007 - 8:10am |
I'm not capable of posting a recipe without lots of comments, so feel free to skip that part :)
This recipe is from my new cookbook, The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World. I've only tried this recipe and one for chicken in peanut and chile sauce, which was super-easy and, I thought, pretty good --- although dh liked it a LOT (he ate two big chicken breasts last night!). I may post that one later. This cookbook is a little different in that it's not in general a fix-it-night-before-and-throw-it-in-the-cooker-all-day kind of crockpot book. It does require more attention than those, but I'm willing to do that on a weekend. Also the recipes are mostly SB friendly --- except the desserts, of course!
In general, I liked this recipe very much (as did dh) but next time I make it I will up the spices; I really like bold flavors. I think if it was made for P1 with no grains, the spice level would be just right. I also think you could substitute preground spices with no problem, you'd just have to think about proportions.
I had enough meat mixture for 5 medium peppers. I put balls of foil around them in the slow cooker to keep them upright.
Deb
Keema-stuffed peppers: serves 4
1 teaspoon whole cumin seed
1 teaspoon coriander seed
1 cinnamon stick, broken into pieces
3 tablespoons vegetable oil (I used less and olive oil)
1 large yellow onion, chopped
1 pound extra-lean ground beef or lamb (I used 96% lean beef, which was on sale)
3 large garlic cloves, minced
1-inch piece fresh ginger, peeled and grated or minced
1/2 teaspoon ground turmeric
1/2 teaspoon pure chili powder (I used regular chili powder because that's what I have)
salt
1 cup cooked rice, quinoa or potatoes (I used bulgur) --- OMIT for P1
1 cup fresh or frozen peas --- OMIT
4 large red or green bell peppers (I heartily endorse the red --- I think green would overpower the dish)
Combine the cumin, coriander and cinnamon in a spice grinder, coffee grinder or mortar and pestle and grind to a fine powder.
Heat a large saute pan over medium-high and add the oil. Add the onion and sautee, stirring frequently, until lightly browned, about 10 minutes. Decrease the heat to medium and add the meat. Cook, stirring to break up the meat, until cooked through, about 10 minutes. Add the spice mixture, turmeric, chile powder and salt to taste and stir for 2 to 3 minutes. Add the rice and stir well.
Slice off the tops of the bell peppers and scoop out the seeds and ribs. Tightly stuff the peppers with the meat mixture and place in the slow cooker. (You could easily make ahead to this point and chill the peppers to cook later.)
Cover and cook on low for 4 to 6 hours, until the peppers are soft. (I suggest checking after 4 hours to make sure the peppers don't overcook, because they will fall apart.) Serve immediately.
