A soft fragrant combination of ground beef and salsa, with raisins for sweetness and olives for salt. With red wine and cumin and Sprouts Kale and Vegetable Salsa, this is a great stuffing for Sprouts Mini Sweet Peppers.
12mini bell peppersrinsed, halved and seeds and veins removed
6Tablespoonsbacon fat
1 1/2poundslean ground beef
1large onionfine diced
4Tbsp.red wine
3Tbsp.lime juice
1/2cuppimento stuffed green oliveschopped
1cupSprouts Kale and Vegetable Salsa
2Tbsp.capersrough chopped
1/2cupraisinschopped
2large potatoespeeled and cut into small cubes
1clovegarlicminced
1tsp.cumin
salt and pepper to taste
Cotija cheese and cilantro for garnish
Instructions
Preheat oven to 350 degrees. Prepare the bell peppers. Slice them in half and clean out the seeds. Place the peppers on a sheet pan and roast for 15 minutes. Remove from oven and let cool.
Heat half of the bacon fat in a heavy skillet. Add the beef and onions and cook over medium high heat, stirring constantly until evenly browned.
Reduce the heat and add the wine and lime juice. Cook for 5 minutes. Stir in salsa, olives, capers and raisins. Cover and simmer for 20 minutes.
Heat the remaining fat in another skillet. Fry the potatoes, garlic and cumin, turning occasionally until evenly browned. Lower the heat and cook for 10 - 12 minutes or until potatoes are tender.
Add the potatoes to the meat mixture and cook gently for 5 minutes. Season to taste.
With a small spoon, fill the bell peppers with the meat and potato mixture.
To serve, sprinkle with Cotija cheese and fine chopped cilantro.