Stovetop Stuffed PeppersFrom chefmal 7 years ago
- 1 1/2 lb package of ground beef or ground sirloin. Anything below 85% lean will leave so much grease in the pot, it will make your family sick. Unacceptable. If my poor ass can shell out the extra green for better quality, so can you. shopping list
- 2 lbs white rice shopping list
- 2 eggs shopping list
- 6 bell peppers of assorted colors, cut in halves, seeds and veins removed shopping list
- 2 26oz cans tomato sauce shopping list
- 1 or 2 6oz cans tomato paste, depending on how thick you like your sauce shopping list
- 3 garlic cloves, diced shopping list
- 2 small onions, cut into thin slices shopping list
- 1/4 cup fresh parsley, chopped shopping list
- 3 Tbspns dried marjoram shopping list
- 2 Tbspns dried basil shopping list
- 2 Tbspns dried oregano shopping list
- 1 Tbspn dried thyme shopping list
- 2 Tbspns garlic powder shopping list
- salt and Pepper to taste shopping list
How to make it
- Par-boil 1/2 lb of the white rice.
- In the meantime, put the raw chopmeat into a large mixing bowl. Add eggs, and about half of each of the Parsley, Marjoram, Basil, Oregano, and Garlic powder. Add salt and pepper to taste.
- Mix well until spices and egg are well blended. (If you add hot rice to raw egg without blending it first, the eggs will partially cook, and it will be gross!)
- Drain rice. Cool slightly before adding it to the meat mixture, then blend well until you have a suitable pepper stuffing.
- Divide the mixture evenly between each of the 12 pepper halves.
- In a large (And I do mean large) soup pot over medium heat, mix the tomato sauce with the tomato paste until blended.
- When sauce is hot, add the rest of the spices, salt and pepper to taste, mix, then add garlic and onion slices. Blend well and cover.
- When that's slightly bubbling, add each of the stuffed peppers to the pot, submurging them as best as you can into the sauce, even if it's just the meat parts. You may need to do a little maneuvering to fit them all.
- Cover and cook on medium flame. Try to mix them around a bit in 15 to 20 minute intervals, keeping them submurged. This will prevent any peppers from getting burn spots from being at the bottom too long. If the sauce is spitting, turn off the flame and wait for it to stop bubbling before removing the lid and mixing the peppers around with a wooden spoon. Be gentle or the meat will fall out of the peppers. When they're sufficiently mixed, cover and turn the flame back on.
- After about 40 minutes, put up the rest of the rice, boiling until done. My ex-roommate taught me a trick to "open" the rice by soaking it in cold water for 15-20 minutes before boiling. This makes it so much fluffier, and just better. Try it!
- After the rice is done, so should be the peppers. Serve seperately or mix together, whatever your preference. It'll be so good, you won't mind the arduous clean-up afterwards.
- Or, you could be grimy like me and get someone else to do it! Mwahahahaha!
The Cookchefmal Bronx, NY
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