|
| |
Sukkot Stuffed Red Bell Peppers
6 large (8-ounce) red bell peppers, preferably flat on the bottom
2 T. olive oil
2 c. chopped onions
6 T. chopped fresh parsley
3 garlic cloves, chopped
2/3 c. cooked white rice, cooled
1 T. sweet Hungarian paprika
1-1/4 t. salt
1 t. ground black pepper
¼ t. ground allspice
2-1/2 c. canned tomato sauce
1-1/4 pounds lean ground beef
1 large egg
Cut off top ½ 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. Saute until onions
soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt,
pepper, and allspice. Cool 10 minutes. Mix in ½ c. tomato sauce, then beef and
egg.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in
heavy large pot. Pour remaining 2 c. 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.)
Makes 6 servings.
|
