Recipe

Stuffed Sweet Peppers Recipe

Add Step-by-Step Photos	Crainny / All my dishes 1 year, 2 months ago This dish is a must in summer when all veggies are naturally ripe, sweet and beaming with flavor. If you are not a big fan of meat, keep them vegetarian, they are good either way. Prep:15m Cook:40m Servings:8	Crainny
	meat beef lamb chicken turkey bell red yello orange green pepper onion rice carrot parsley tomato paste juice

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Ingredients

1 lbs of ground beef sirloin or mix 1/2 lbs lamb and 1/2 lbs beef. You can also substitute with turkey or chicken, or even tofu

8 colorful bell peppers, preferably medium to large size and as uniform as possible. Take care to pick the ones that have no cracks, dark or soft spots.

2 medium onions

2 medium carrots

3/4 cup short grain rice

1 large egg

1 small can tomato paste or 8 medium/large tomatoes, or 3 cups tomato juice (V8 is fine)

few tbsp fresh chopped flat leaf parsley

cooking oil or butter

sugar, salt, ground black pepper, lemon juice to taste

sour cream or crumbled feta cheese for garnish

Directions

Shred carrots and finely chop onions

Heat cooking oil or butter in a skillet and saute carrots and onions until softened.

Mix meat (tofu), egg, rice, parsley and cooked veggies together.

Work in the egg.

Add salt and freshly ground black pepper to taste.

Mix everything well until uniform and not lumpy

Cut off the "caps" of the bell peppers, about 1/2" from the top (with the stem)

Gut and seed the peppers, rinse and turn bottom up on a towel to drain.

Boil 3-6 cups of water.

Prepare the sauce by mixing 3 cups of water with tomato juice, or 6 cups of water with tomato paste, or shred fresh tomatoes and mix with 3-4 cups of water.

Add sugar, salt, pepper and lemon juice to make a punchy, zesty sauce.

Stuff each pepper with the farce, place them in a large stock pot, and cover each pepper with its own cap (keep the stems on, they have strong peppery flavor).

Slowly pour the sauce over the peppers to cover completely. If not enough sauce - make another small batch and add some more.

Bring to boil and cook over medium/low heat for 40 minutes.

Serve hot or cold with sour cream on the side.

Optionally, instead of sour cream, crumble some feta cheese over hot pepper.

They taste delicious with sourdough bread.

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