Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 large red bell peppers; 2 tablespoons olive oil; 6 tablespoons chopped fresh parsley; 3 garlic cloves, chopped; 2/3 cup cooked white rice, cooled; 1 tablespoon sweet Hungarian paprika; 1 1/4 teaspoons salt; 1 teaspoon black pepper; 1/4 teaspoon ground allspice; 2 1/2 cups tomato sauce; 1 1/4 lbs lean ground beef; 1 large egg

Submitted by Chef #377386

"Stuffed pepper recipe that is a hit in my house. Fairly easy to prepare, can be a week night, but prefer to do it on a weekend."

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Ready In:: 1hr
Ingredients:: 12
Serves:: 4

ingredients

4 large red bell peppers
2 tablespoons olive oil
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
²⁄₃ cup cooked white rice, cooled
1 tablespoon sweet Hungarian paprika
1 ¹⁄₄ teaspoons salt
1 teaspoon black pepper
¹⁄₄ teaspoon ground allspice
2 ¹⁄₂ cups tomato sauce
1 ¹⁄₄ lbs lean ground beef
1 large egg

directions

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 pepper pieces.
Saute until onions soften, about 8 minutes.
Transfer to large bowl.
Mix in rice, paprika, salt, pepper, and all spice.
Cool 10 minutes.
Mix in 1/2 cup 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 cups tomato sauce around peppers.
Bring sauce to a boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer 20 minutes.
Spoon some sauce over each pepper.
Cover and cook until peppers are tender and filling is cooked through and firm, about 20 more minutes.