Beef & Rice Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A few of my Slavic family and friends have been making these since I was a girl. They are savory and satisfying. Here is my variation so far as spices, however the main ingredients of the recipe are a combination learned from a few terrific cooks and homemakers I've known and learned from over the years. Season to your liking and 'make them your own' - these lend well to experimenting with the flavors and seasoning. Ingredients:
5 green bell peppers |
5 red bell peppers |
2 lbs lean ground beef |
4 cups cooked rice, cooled |
2 eggs |
1 finely minced medium red onion |
1 (6 ounce) can tomato paste |
3 tablespoons maggi seasoning (without msg) |
3 tablespoons dijon mustard |
1 teaspoon garlic powder |
2 teaspoons ground black pepper |
1 teaspoon sea salt |
6 tablespoons olive oil (split) |
1 (24 ounce) jar marinara sauce |
Directions:
1. Rinse all Bell Peppers and cut stem and top off, removing the seeds from the inside. Rinse out inside of Peppers. Place uncut side down in a large baking dish such as a Pyrex or Cruset.
2. In a large bowl blend all remaining ingredients but the jar of Marina Sauce and 3 tbsp of the Olive Oil. Blend all ingredients together well using your hands, really getting in there and combining everything.
3. Scoop the meat and rice mixture out of the bowl and place inside of each pepper until each pepper is full to the top.
4. Drizzle remaining 3 tbsp of Olive Oil atop the now stuffed peppers. Pour the jar of Marina Sauce over the meat and peppers, letting it pool into the bottom of the baking dish.
5. Bake at 400 degrees for 90 minutes.
6. Half-way through baking (at 45 minutes) spoon the sauce from the baking dish over the meat and peppers.
7. Cool and serve.
8. Great with rye bread.
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