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Sukkot
Recipes: STUFFED RED BELL PEPPERS
INGREDIENTS:
- 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
INSTRUCTIONS:
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. Sauté 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.
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