Stuffed Red Bell Peppers
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 large
Red Bell Pepper (8-ounce)2 tbsps
Olive Oil2 cups
Onion (chopped)6 tbsps
Parsley (chopped fresh)1 tbsp
Hungarian Paprika (sweet)1.25 tsps
Salt1 teaspoon
Ground Black Pepper1 tsp
Ground Allspice2.5 cups
Tomato Sauce (canned)570 g
Lean Ground Beef1 large
EggDirections:
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 chopped pepper pieces
6
Sauté until onions soften, about 8 minutes
7
Transfer to large bowl
8
Mix in rice, paprika, salt, pepper, and allspice
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 boil over medium-high heat
15
Reduce heat to medium-low, cover pot and simmer 20 minutes
16
Spoon some sauce over each pepper
17
Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes
18
(Can be made 1 day ahead
19
Cool, cover and chill
20
Rewarm covered over low heat
21
) Cut off top 1/2 inch of peppers and reserve
22
Scoop seeds from cavities
23
Discard stems and chop pepper tops
24
Heat oil in heavy large skillet over medium-high heat
25
Add onions, parsley, garlic, and chopped pepper pieces
26
Sauté until onions soften, about 8 minutes
27
Transfer to large bowl
28
Mix in rice, paprika, salt, pepper, and allspice
29
Cool 10 minutes
30
Mix in 1/2 cup tomato sauce, then beef and egg
31
Fill pepper cavities with beef mixture
32
Stand filled peppers in single layer in heavy large pot
33
Pour remaining 2 cups tomato sauce around peppers
34
Bring sauce to boil over medium-high heat
35
Reduce heat to medium-low, cover pot and simmer 20 minutes
36
Spoon some sauce over each pepper
37
Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes
38
(Can be made 1 day ahead
39
Cool, cover and chill
40
Rewarm covered over low heat)