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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Stuffed pepper recipe that is a hit in my house. Fairly easy to prepare, can be a week night, but prefer to do it on a weekend. Ingredients:
4 large red bell peppers |
2 tablespoons olive oil |
6 tablespoons chopped fresh parsley |
3 garlic cloves, chopped |
2/3 cup cooked white rice, cooled |
1 tablespoon sweet hungarian paprika |
1 1/4 teaspoons salt |
1 teaspoon black pepper |
1/4 teaspoon ground allspice |
2 1/2 cups tomato sauce |
1 1/4 lbs lean ground beef |
1 large egg |
Directions:
1. Cut off top 1/2 inch of peppers and reserve.
2. Scoop seeds from cavities.
3. Discard stems and chop pepper tops.
4. Heat oil in heavy large skillet over medium-high heat.
5. Add onions, parsley, garlic, and pepper pieces.
6. Saute until onions soften, about 8 minutes.
7. Transfer to large bowl.
8. Mix in rice, paprika, salt, pepper, and all spice.
9. Cool 10 minutes.
10. Mix in 1/2 cup tomato sauce, then beef and egg.
11. Fill pepper cavities with beef mixture.
12. Stand filled peppers in single layer in heavy large pot.
13. Pour remaining 2 cups tomato sauce around peppers.
14. Bring sauce to a boil over medium-high heat.
15. Reduce heat to medium-low, cover, and simmer 20 minutes.
16. Spoon some sauce over each pepper.
17. Cover and cook until peppers are tender and filling is cooked through and firm, about 20 more minutes.
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