Recipes

Beef and Almond Stuffed Peppers

1 pound ground beef
1 small onion, diced
2 tablespoons olive oil
4 bell peppers
3/4 cup Fisher® Sliced Almonds, divided
3/4 cup golden raisins
1 teaspoon black pepper
1 teaspoon salt
1/2 cup chopped parsley, for food safety, gently rub produce under cold running water
1 teaspoon cinnamon
1 cup panko bread crumbs
1 cup water

Prepare the Peppers: Lay each pepper on its side and cut the top ¼” off including the stem.
Remove seeds and set peppers aside.
Prepare the stuffing: In a medium sauté pan, heat oil over medium heat and add onion, stirring occasionally until translucent, 3 to 4 minutes.
Setting aside 1 tablespoon of sliced almonds, add remaining almonds, raisins, parsley, cinnamon, salt, pepper and one cup of water.
Add ground beef and brown, breaking up pieces with a wooden spoon.
Stir and cook until water evaporates completely and internal temperature reaches 160°F on a food thermometer.
Complete the dish: Fill prepared peppers with beef mixture.
Top with bread crumbs.
Bake until internal temperature reaches 160°F on a food thermometer, approximately 10 minutes. Breadcrumbs are golden brown and peppers are slightly charred on the outside.
Top with reserved sliced almonds.