How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    mmmm, never tried it this way - sounds delicious!
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    " It was excellent "
    goblue434 ate it and said...
    Crainny, this does sound awsome.
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    " It was excellent "
    turtle66 ate it and said...
    This with the lamb would be Divine...:)
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