How To make Spicy Stuffed Peppers

4 lg Red bell peppers
2 ts Olive oil
1 c Minced onion
5 oz Lean ground beef
2 oz Chopped toasted Ca. walnuts
2 ts Chili powder, mild or hot
-- (or more, up to 3 tsp.) 1 ts Ground cumin
1/2 c Tomato sauce
1/4 c Raisins; chopped
10 sm Green olives with pimiento
1 ts Dried oregano
1/2 ts Instant beef bouillon
2 c Cooked long-grain rice
-- (white or brown) Parsley sprigs; for garnish "Be sure to get flawless, well-shaped peppers that will stand upright in a baking dish to make this one-dish meal decorative, as well as delicious." With a paring knife, slice "lids" from peppers and set aside. Carefully remove seeds and membranes, rinse with cold water and place peppers in baking dish. Set aside. In large skillet, heat oil over medium-high heat; add onion, beef and walnuts and cook until beef is browned and onion is golden. Add chili powder and cumin and cook, stirring constantly, for 2 minutes. Stir in tomato sauce, raisins, olives, oregano, instant bouillon and 1/2 cup water. Simmer 5 minutes; remove from heat; and stir in rice. Preheat oven to 400 degrees F. Spoon 1/4 rice mixture into each pepper and cover with reserved "lids". Pour 1/2 cup of water into baking dish; cover tightly with foil and bake 50-60 minutes until peppers can be pierced easily with a knife. Using a slotted spoon, remove peppers to a platter, garnish with parsley sprigs for "stems" if desired, and serve. Each serving (1 pepper) provides: * 1-1/2 FA, 1/2 FR, 5 V, 1-1/2 P, 1 B, 10 C. Per serving: * 430 cal, 13 g pro, 51 g car, * 20 g fat: 6 g poly, 7 g mono, 4 g sat; * 508 mg sod, 27 mg chol. Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias