Ingredients

Scaled 1.5

  • Peppers
  • 9-12 bell peppers (we like non-green best)
  • 4.5 T / 54 g olive oil
  • 1.25 c chopped onion
  • 1.5 lb / 681 g ground beef (mince)
  • 1.25 c half cooked rice
  • 0.75 c peeled chopped tomatoes
  • 4.5 T chopped parsley
  • 1.5 t ground cumin
  • 2.25 t / 14 g salt
  • Sauce
  • 1.5 t / 9 g salt
  • 1.25 t ground black pepper
  • 12 oz / 339 g tomato sauce (pasata)
  • 0.75 c / 170 g water
  • 1.5 t ground cumin

This really is a quick meal to prepare, even though the cooking time is fairly long. To me, it is the perfect use of cumin. The tomato and peppers really let it shine.

Method

  1. Boil large pot of water and blanch cleaned, topped peppers for approximately 5 minutes. Allow to cool.
  2. Using oil, saute onions
  3. Mix beef, rice, parsley, sauteed onion, tomato and cumin in a bowl
  4. stuff meat mixture into peppers and place upright in high sided baking dish
  5. mix sauce ingredients and pour over peppers
  6. cover dish and bake 45 min at 350F
  7. remove cover, spoon sauce over peppers and bake uncovered for another 30 min

To serve, put pepper on a plate, cut in half, open and spoon sauce on both halves.

Servings

4-6

Category

Source

Barbara Ross - but originally from the Milwaukee Sentinal (I think)

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |