Stuffed Red Bell Peppers

Name: Stuffed Red Bell Peppers
Ingredients: 6 red bell peppers; 2 tablespoons olive oil; 2 cups chopped onions; 6 tablespoons chopped fresh parsley; 3 garlic cloves, chopped; 23 cup cooked white rice, cooled; 1 tablespoon sweet Hungarian paprika; 1 14 teaspoons salt; 1 teaspoon ground black pepper; 14 teaspoon ground allspice; 2 12 cups canned tomato sauce; 1 14 lbs lean ground beef; 1 large egg

13 ingredients

21 steps

Ingredients

6 red bell peppers
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
23 cup cooked white rice, cooled
1 tablespoon sweet Hungarian paprika
1 14 teaspoons salt
1 teaspoon ground black pepper
14 teaspoon ground allspice
2 12 cups canned tomato sauce
1 14 lbs lean ground beef
1 large egg

Directions

1

Cut off top 1/2 inch of peppers and reserve.
2

Scoop seeds from cavities.
3

Discard stems and chop pepper tops.
4

Heat oil in heavy large skillet over medium-high heat.
5

Add onions, parsley, garlic, and chopped pepper pieces.
6

Saute until onions soften, about 8 minutes.
7

Transfer to large bowl.
8

Mix in rice, paprika, salt, pepper, and allspice.
9

Cool 10 minutes.
10

Mix in 1/2 cup tomato sauce, then beef and egg.
11

Fill pepper cavities with beef mixture.
12

Stand filled peppers in single layer in heavy large pot.
13

Pour remaining 2 cups tomato sauce around peppers.
14

Bring sauce to boil over medium-high heat.
15

Reduce heat to medium-low, cover pot and simmer 20 minutes.
16

Spoon some sauce over each pepper.
17

Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes.
18

(Can be made 1 day ahead.
19

Cool, cover and chill.
20

Rewarm covered over low heat.
21

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