Holiday Stuffed Peppers |
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| Description: | ||||||||||||||||||||||||||
| This is Comfort Food with a Holiday spirit. While Christmas at our house is either the Prime Rib Roast with Yorkshire Pudding and or the Dickensian Goose, this is a festive alternative for one of the "quieter" nights of the Christmas Season. For Christmas, I use Red and Green Peppers; for Hannakah, I use yellow peppers and serve them on my cobalt plates. Halloween commands orange peppers and, if Im lucky at the market, some black ones as well. | ||||||||||||||||||||||||||
| Ingredients: | ||||||||||||||||||||||||||
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8 medium sized sweet peppers 2 pounds of 90% lean ground round 1 onion, sliced 2 28oz crushed tomatoes 1 12 oz can tomato paste 1 cup of brown rice 2 cups of beef broth salt, pepper and parsley bread crumbs |
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| Preparation: | ||||||||||||||||||||||||||
| Steam the brown rice in the beef broth. Cool. Add to the ground beef with salt and pepper and 1/2 cup of the crushed tomatoes. Slice the tops off the peppers and scoop out the fiberous filling. Stuff loosely with the beef mixture. Empty the crushed tomatoes in a large pot. Place peppers close to one another. Top with sliced onion. With the remaining beef mixture, mix in 1/4 bread crumbs and make small meat balls to put on top of the peppers. Top with the tomato paste (which will break down) and add 12 oz of water. Top with about 6 chopped sprigs of fresh parsely. Bring to a gentle boil and then reduce to simmer for 2 hours or until beef is cooked and the peppers are tender. | ||||||||||||||||||||||||||
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