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Cooking with Julia Childs

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Filled Green Pepper – Stuffed Peppers for Dinner

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Filled green pepper (or stuffed pepper) can be done in TWO ways: with meat and without. If you don’t like to eat meat the filling can be just with rice and some veggies like carrots, peas and/or broccoli. I used to get ground beef for the filled pepper but lately I use bison meat. It is so much better, easier to digest and very juicy.

filled green pepper

Ingredients Filled Green Pepper

4 green medium size pepper (red and yellow pepper are good too)
1/2 lb ground meat
1 cup of long grain rice
2 tbsp chopped parsley (fresh or dried)
1 medium sized onion
1-2 tsp clarified butter (ghee) or olive oil
1 dash nutmeg, ground
1 tsp sweet paprika powder
2-3 tbsp tomato paste, water
1 can diced tomatoes or 5 fresh tomatoes (or use all natural Italian style tomato sauce)
1 tsp vegetable broth, organic
salt, black pepper, dried oregano and thyme to taste
(Note: if you use ready made tomato sauce don’t use the spices)

Cooking Instructions Filled Green Pepper

– Cut off the upper part of the pepper (the lid); remove white parts and seeds inside the pepper with a sharp knife.
– Chop onions fine.
– In a pan heat butter or clarified butter, saute onions until transparent.
– Add the meat and fry it a bit but not completely. Remove from heat.
– Mix in rice and  stir well; add parsley, salt, pepper, nutmeg, and red paprika powder. Mix well.

– With a spoon fill the meat-rice mix into each pepper.
– In a heavy sauce pan fill in the tomato sauce or chopped fresh, or diced tomatoes.. Add herbs, spices and bring to a boil. Remove from heat.
– Place the filled peppers so they won’t fall aside ( the pan should not be too big, before you fill the peppers place them into  a pan to see if it is the right size).
– On very low heat let the peppers with tomato sauce simmer for 15-30 minutes depending on the size of the pepper (needs to be covered with a lid). The rice is uncooked so it needs to cooked until it is soft.The pepper is done when they lost their fresh green color.

– 10 minutes before the pepper is done, add the lids on top of each pepper and let them cook until the end.
–  Serve them with mashed potatoes, boiled potatoes, spaghetti or any other pasta.

TIPS
If you want you can add zucchini, carrots, peas or leek to the tomato sauce.
For the vegetarian version mix rice with chopped carrots, peas and mushrooms; fill it into the pepper and let it simmer covered the same way as with meat.

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