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  Added: Feb 04, 2008  •  Visited (787)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Stuffed Peppers
What You Need:
  • 1/3 cup long-grain rice
  • 2/3 cup water
  • ˝ pound ground beef
  • ˝ pound coarsely ground lamb
  • 1 medium ripe tomato, finely chopped
  • 2 medium yellow onions, peeled and chopped small
  • 3 tablespoons tomato paste
  • 2 tablespoons minced parsley
  • 1 teaspoon salt
  • ˝ teaspoon paprika
  • Freshly ground black pepper to taste
  • Pinch of ground allspice

  • 8 medium green bell peppers
  • Salt
  • Iceberg lettuce leaves
  • 1 14˝-ounce can tomatoes, drained and crushed
  • ˝ teaspoon salt
  • 1 cup Beef Stock or water
  • 2 tablespoons butter, melted

  • How To Cook:
    1. To partially cook rice, bring rice and water to a boil, reduce heat to a simmer, cover, and cook for 10 minutes. Drain and cool. Combine with rest of ingredients and mix well.

    2. This filling can be used to stuff an assortment of vegetables. It fills about 8 large-sized tomatoes or green or red bell peppers. It is also enough to fill about 12 to 14 small Japanese eggplants.

    1. Wash the peppers. Cut ˝ inch off each stem end. Remove the seeds and membranes. Reserve the tops.

    2. Sprinkle cavities with salt and loosely fill them with stuffing. Replace tops.

    3. Line a 4-quart heavy covered stove-top casserole with lettuce leaves and arrange the peppers over them. Combine the tomatoes, salt, and broth and pour over the peppers. Spoon butter over each pepper.

    4. Bring to a boil, reduce to a simmer and cook covered, for 45 minutes. When they are done, do not uncover for 15 minutes, and then serve.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Middle East » Armenia
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Grains & Cereals » Rice
    Dish » Main Courses


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