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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy lots of meat and potatoes, writes Snjezana Hercigonja of Raleigh, North Carolina. But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region. Select peppers that are flat on the bottom they stand up better while cooking. Mashed potatoes would be a perfect side dish. Ingredients:
6 large (8-ounce) red bell peppers |
2 tablespoons olive oil |
2 cups chopped onions |
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 |
1teaspoon ground black pepper |
1/4 teaspoon ground allspice |
2 1/2 cups canned tomato sauce |
1 1/4 pounds lean ground beef |
1 large egg |
Directions:
1. Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
2. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)
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