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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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yum. i usually replace the beef with vegatarian veggie crumbles Ingredients:
6 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 |
1 teaspoon ground black pepper |
1/4 teaspoon ground allspice |
2 1/2 cups canned tomato sauce |
1 1/4 lbs 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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