Prep Time Minutes 30
Cook Time 1.5 Hours
|Prep Time Minutes 30||Cook Time 1.5 Hours||Passive Time||Servings People|
I love a good one pot meal and this is a family favorite. My family seems to enjoy it when they each get their own stuffed pepper filled with spiced rice, meat and sauce. A bonus here is that the entire meal is cooked in a large dutch oven – and who can resist a one-pot meal? (Adapted from Jewish Soul Food)
- 6-8 Large Bell Peppers Red, Yellow or Orange Peppers (depending on how many will fit into your pot. Try fitting them in before you start to prepare the dish
- 3 Tbs Extra virgin olive oil
- 2 Onions diced small
- 1 Cup Long grain brown rice, quick cooking Trader Joe’s has a great organic version of this
- 1 lb Ground Beef
- 1 Large Tomato grated or finely chopped
- 1/2 Cup Parsley finely chopped
- 1 Tbs Paprika
- 1/2 Cup Pine nuts Toasted
- salt and pepper to taste
- 1 14 ounce Tomato paste
- 2 Cups broth or water
- 4 Cloves Garlic minced
- 1 Tbs Sugar
- salt and pepper to taste
- Preheat the oven to 350. Make sure you have a dutch oven or heavy bottomed pot that is large enough to hold the peppers while covered with the lid.
- To prepare the peppers, cut off the tops by cutting around the stem, making a large opening through which to fill the peppers. Remove all of the seeds and the membranes. Save the tops - I like to use them as “hats” and cook them on top of the stuffed peppers.
- To prepare the filling: Heat the oil in a large skillet over medium heat. Add the onions and sautee until soft and golden. Add the rice and coat with the oil and onion mixture. Then add the meat and sautee, breaking up any clumps. Once the meat begins to change color, add the grated tomato, parsley, paprika, pine nuts and salt and pepper and remove from the heat.
- To prepare the sauce: Combine all ingredients in a sauce pot and stir. Bring to a boil and simmer for 10 minutes. Place half of the sauce in the bottom of the dutch oven into which you will cook the peppers and reserve the rest. Add water, if necessary, to the bottom of the dutch oven so that the sauce reaches one inch from the bottom.
- Stuffing the Peppers: I like to stuff the peppers over the pan with the filling, that way, when filing falls out, I haven’t lost it. Use a spoon and fill peppers almost to the top. Place each pepper in the pot as you go and make sure they fit snugly enough for them to stand up and fill the pot while cooking. Pour the remaining sauce on top of the filled peppers. If you would like, place the pepper tops on top of the stuffed peppers or tuck them in between the peppers. If there is still space between the peppers and you are concerned that they will fall over, Janna Gur, the author of the original recipe, suggests to add a whole peeled onion or raw tomato to fill in the gaps.
- Cover the pot and place in the oven. Cook for an hour and a half and then serve!