Beef Stuffed Bell Peppers
The bell peppers, carrots, and tomatoes were fresh from the garden; Still warm from the sun. I scrape dirt off those vibrant little islands myself.
Sweet Beef Ingredients:
- 1 teaspoon salt plus 2 tablespoons vinegar to boil water
- 4 tablespoons olive oil
- 2 1/2 cups cooked white rice
- 2 whole eggs without shell
- 1 teaspoon dried thyme
- A handful of finely chopped fresh parsley (1 tablespoon of dried parsley will do)
- 2 cups fresh chopped tomatoes, 1 large or 2 small tomatoes
- 1 medium onion, peeled and finely chopped
- 2 large garlic cloves, peeled and pressed
- 1 teaspoon salt
- 3 medium carrots, peeled and grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds minced meat
- 10-12 medium sized bell peppers, any color
- 2 cups water preserved sweet pepper
- 2 cups fresh chopped tomatoes or 1 cup marinara
- 1 tablespoon sour cream
- 1/2 teaspoon sugar
- 1/2 tablespoon salt
- 1 tablespoon dash or your favorite seasoning
- 2 medium sized grated
Cut the heads off each pepper and remove the seeds from the inside with your hands.
Fill a large soup pot 2/3 with water and bring to a boil. Add two tablespoons of vinegar and one teaspoon salt.
Put all the peppers and cover them in the pot. Add more water if needed to cover the peppers. Cover and cook for 3 minutes, then turn off the stove and allow the peppers to sit while you prepare the rest of the ingredients (about 30-40 minutes). Keep two cups of water out of the bowl.
In a large skillet, heat 4 tablespoons oil over medium/high heat.
Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomatoes, and season with parsley, 1 teaspoon dried thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Fry until soft. Put two cloves of garlic in the pan and fry for another 1-2 minutes. Remove from heat.
In a large bowl (I use my kitchen helper with a paddle attachment for this) mix: 2 pounds ground beef, 2 12 cups cooked white rice, 2 whole eggs and 1 teaspoon salt. Stir the fried carrot mixture until homogeneous.
Stuff the peppers with the meat mixture. Fill it up but don't put the mixture in it. Arrange in a Dutch oven or large soup pot with a tight lid.
In a large skillet, fry 2 grated carrots, 2 cups fresh chopped tomatoes (or 1 cup marinara). Add 1 tablespoon of Mrs. Dash, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1 tablespoon sour cream. Add 2 cups of water and stir until combined.
Pour the sauce over the stuffed peppers and cover the peppers with the lid.
Two ways to cook this:
If you are using a soup pot with a lid, bring to a boil, then cover and simmer for 40 minutes over medium heat.
If using a Dutch oven (the recommended method), cover with a lid and bake at 450°F for 20-25 minutes, then reduce the heat to 350°F and bake for 1 hour.
Served with a little sour cream.