there are three ways i prepare stuffed green peppers. the peppers have a distinct flavor (the green ones) the red ones have there own flavors, specially roasted, but that's another recipe entry. the three kinds of recipe i will write about are, polish style, Armenian style and American. more recipes coming soon.
first up . the American way. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins.
should yield 6 halves.
2 cups pre cooked rice
1 pound ground beef (80/20 ratio)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
1 tbs dry parsley
1 can 15oz of low sodium chicken broth
place the 6 half of peppers in a oven proof glass casserole dish, 9x6. in a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place 2 tbs of broth over each stuffed pepper and the rest of the broth in the dish. bake uncovered in a 300 degree oven for 45 minutes. take out of the oven, and baste a 1 tbs of broth over each pepper. next, cover with foil and bake for 10 minutes at 300.
next, polish style. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins. should yield 6 halves.
2 cups pre cooked rice
1/2 pound ground beef and ground pork (beef ratio 80/20)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
3 5oz can tomato sauce (with salt)
1/2 tsp of each dry parsley, fennel, Greek oregano and black pepper
1 can 15oz of low sodium chicken broth
the methods of preparations are very similar place the 6 half of peppers in a oven proof glass casserole dish, 9x6. In a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place 2 tbs of broth over each stuffed pepper and the rest of the broth in the dish. bake uncovered in a 300 degree oven for 45 minutes. take out of the oven, and baste a 1tbs of broth over each pepper. next, place 2 tbs of tomato sauce on each half pepper, the rest in the dish. Cover with foil and bake for 10 minutes (at 300 degrees).
and last the Armenian way. what you need:
3 med green bell peppers, cut horizontally clean the seeds and the veins. Should yield 6 halves.
2 cups pre cooked rice
1/2 pound ground beef (beef ratio 80/20)
1 med onion 1 med tomato (chopped fine)
2 cloves garlic minced fine
1/2 tsp of each dry parsley, coriander, all spice and black pepper
1/4 cup of each pine nuts and raisins
2 small thinly cut steak
the method of preparations are very similar. place the thin steak first at the bottom of the pot. then place the 6 half of peppers in a pot, it will be a little crowded. In a bowl, add rice, beef, onions, garlic and the dry ingredients. mix well and place 2 tbs (or more until the mix is finished) spoon in the cavity each half pepper. place a dinner plate on top of the peppers, and add water until the plate is covered. let simmer on medium heat for 45 minutes. Let cool for 30 minutes before serving. serving suggestions: blend 1 cup of yogurt, 1 crushed clove of garlic, 1 tsp of each dill weed and mint. splash of lemon juice and olive oil. mix well and serve by topping the pepper with 1 tbs of the mixture.
enjoy