|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
| |
|
|
|
|
|
|
| |
|
|
| |
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.
|
|
| |
| Posted
by: Leah Bach |
!בתיאבון
|
|
|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
|
