Stuffed Red Bell Peppers

Name: Stuffed Red Bell Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 6 red bell peppers; 2 tablespoons olive oil; 2 cups chopped onions; 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 ground black pepper; 1/4 teaspoon ground allspice; 2 1/2 cups canned tomato sauce; 1 1/4 lbs lean ground beef; 1 large egg

Submitted by Mizzy

"yum. i usually replace the beef with vegatarian veggie crumbles"

Download

Ready In:: 35mins
Ingredients:: 13
Serves:: 6

ingredients

6 red bell peppers
2 tablespoons olive oil
2 cups chopped onions
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 ground black pepper
¹⁄₄ teaspoon ground allspice
2 ¹⁄₂ cups canned 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 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 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 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.).