Stuffed Peppers Kingasized
Source of Recipe
chum recipes traci 22403
Recipe Introduction
This recipe was shared with Ontmoms by Kinga and shared with chum recipes by traci.
It's really simple.
You need to get the right amount of meat (ground beef or ground pork) based on how many peppers you are stuffing. I use ground beef, since it seems to compliment the peppers and tomato juice. kc
Recipe Link: www.lotsarecipes.com List of Ingredients
10-14 peppers- about 1.5-2 lbs of meat
rice, not instant
2 eggs
onions
garlic
seasoning- i usually use seasoning salt (Mrs Dash), celery salt, use whatever you want.
1-2 cans tomate juice
sugar
flour
oil
most of the additions depend on your taste--i use 2 medium onions and at least 3 garlic, but you may not. The seasoning is also base on what you like. I've added rosemary and thyme before as well. Use what you like, you can't ruin it :). As for the rice, I never measure. I eyeball 2 parts meat and one part rice. You want the meat mixture to be consistent. If it is to 'wet' add more rice, you don't want it too dry though. I made it once with too much meat and it was like ten meals in one. You can always use more rice if that is what you like (less meat more rice). For 1.5-2 lbs of meat I used about 2 cups rice
Recipe
1. Wash and core peppers. Easiest to cut off top and core. Save the pepper that you may cut off once the core is out, this can be thrown in to the juice for flavour
2. Mix ground meat, onions, garlic, eggs and seasoning. Add rice gradually. Check the consistency, you don't want it to be too 'runny' since it will come out of the pepper and you will have soup. Add more rice as you see fit.
3. Stuff peppers to top, don't 'pack' them super full since the rice will expand as it cooks.Use your finger to make a whole in the middle of the meat stuffing. This will allow the rice to absorb the juice/water,
4. Place each pepper in pot upright. I often only put on layer of peppers since my pots are too small to hold more with the juice.
5. Pour equal parts tomato juice and water into pot just up to the level of the peppers. You don't have to cover them. Save a little tomate juice for the end to make a base that will thicken the sauce
6. Bring to boil, reduce heat and let cook. You don't want to stir this, since it may break the peppers. Gently shake the pot (like making popcorn in a pot) so the bottom doesn't burn, I've never burnt this, so I think it's safe.
7. Check periodically and add more water if you think it needs it. You can let this simmer on low for 2 hours or longer. Add a few tablespoons of sugar to the pot. You can add some celery sticks for flavour or a can of whole tomatoes.
8. Once it's cooked throughout (about 1.5-2 hours on low for a full pot). Take a little tomate juice, 2 tbsp of oil, 2 tbsp of flour and mix. I'm sure you've made gravy before with water and flour? Same idea. Since I always make lots, I used 2 cups of tomato juice and mixed the flour and oil it. Add to boiling pot and the reduce heat, let simmer for 5 more minutes. You can skip this stet too. Some people make this with sour kraut instead of tomato juice (I don't like it that way).
Enjoy! It freezes great. I usually make it in the summer when the market has bushels of peppers for cheap!! I'm a junkie and I grew up with this being served with sugar on my plate (I know it sounds gross, but you don't need a lot of sugar, maybe half a teaspoon, and it's yummy).
Sorry this is sooooo long!! I'm making cabbage rolls tomorrow, I love stuff that takes a few minutes to make and then you can cook it forever without haveing to watch it!! I hate standing over a stove!
|
|
member logon
