Stuffed Peppers
Red bell peppers stuffed with ground beef, rice, peas and carrots, slowly simmered in a rich tomato sauce until tender and full of flavor. Hearty home cooking at its best.
By Noga Schryer · October 5, 2020
Ingredients
- 5 large red bell peppers
- 2 onions
- 2 garlic cloves
- 500 g ground beef
- 1 cup rice
- 1 can of peas and carrots
- 2 large cans of tomato paste
- Oil for frying
Instructions
- 1
Fry a chopped onion in a tablespoon of oil until golden.
- 2
Add the ground beef and continue frying.
- 3
Add the rice and the peas and carrots and cook for about 5 more minutes over high heat.
- 4
Cut the tops off the peppers close to the stem and keep them.
- 5
Remove the seeds, fill the peppers with the rice and beef filling and cover with the reserved tops.
- 6
In a separate pot, fry an onion until golden, add the garlic and then the tomato paste.
- 7
Arrange the peppers in the sauce and simmer over low heat for about 40 minutes, until the peppers are tender.