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Stuffed Red Bell Peppers




Source of Recipe


February 2002 Bon Apetite






List of Ingredients



• 6 large red bell peppers
  
• 2 Tbsp olive oil
  
• 2 cups chopped onion
  
• 6 Tbsp chopped fresh parsley
  
• 3 garlic cloves, chopped
  
• 2/3 cup cooked white rice, cooled
  
• 1 Tbsp sweet Hungarian paprika
  
• 1 1/4 tsp salt
  
• 1 tsp ground black pepper
  
• 1/4 tsp allspice
  
• 2 1/2 cups canned tomato sauce
  
• 1 1/4 pounds lean ground beef
  
• 1 large egg
  






Instructions



1. Cut off top 1/2 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 1/2 cup tomato sauce, then beef and egg.
   
2. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups 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 about 20 minutes.
   






Final Comments


6 servings.