Stuffed Bell Peppers My Way |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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I learned to make stuffed vegetables from my Turkish landlady in Ankara and over the years have made modifications such as in this recipe. Ingredients:
2 lbs ground beef |
2 cups uncooked minute rice |
2 eggs |
1 medium chopped onion |
1/2 cup pine nuts (optional) |
1 cup milk |
2 teaspoons dried parsley or 1/4 cup freshly chopped parsley |
1/2 cup currants |
10 large green peppers (a mix is pretty) or 10 large red peppers (a mix is pretty) or 10 large yellow peppers (a mix is pretty) |
1 (10 1/2 ounce) can tomato soup |
1 (10 1/2 ounce) can water |
4 whole cloves |
1 dash cinnamon |
1 tablespoon chopped onion |
3 pinches mint |
salt and pepper |
Directions:
1. Mix all filling ingredients well and stuff the peppers.
2. Place in large baking dish (can also be done in electric skillet or on stove top).
3. Mix sauce ingredients and pour small amount over each pepper and rest in bottom of dish or pan.
4. Bake at 350 degrees, covered, for about 1-1/2 hours.
5. Pass the sauce at the table.
6. I usually slice the peppers in half lenghtwise on a platter to serve and garnish with parsley or whatever.
7. NOTE: I usually double the sauce to go with any leftovers.
8. Also, if there is leftover meat mixture after stuffing peppers, I make into large meatballs and place in dish with peppers- this is great for people that don't care for the peppers.
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