Tag Archives: stuffed peppers

Stuffed Peppers

This is one my favorite dishes. I made it a few times so I’m still perfecting my recipe. The traditional method uses rice (which is what I use), but others use moistened bread instead of rice. Both are delicious, but I wanted to start with a “classic” method before I tried to experiment too much. 😉 This recipe looks long and/or complicated, and it’s really not. It’s so completely worth the effort though. And once you do it once, you’ll see that it’s not as bad as it seems. Just a little prep work.
This dish is a 2-part dish, one is the actual stuffed peppers, and the other is the sauce you cook them in. I make the sauce almost like a soup; it’s great for dipping a hearty piece of bread.
This is what I have so far:

Ingredients for the peppers:
1 lb ground chicken
1 lb ground beef (lean)
1 very large grated onion (I use a white onion, you can also use 3 medium white onions)
3 tbsp rice (partially cooked)
salt, pepper (to taste, but I like about 4-6 tbsp of salt, depending on the meat)
8 medium red peppers (I prefer red peppers because they’re sweeter than the others)

Ingredients for the sauce:
1 qt of chicken stock (if you don’t have that around, water would work too)
2 bell peppers chopped (any color, but I like red and yellow for the sauce)
1 medium onion chopped
1 14.5 oz can of chopped tomatoes
3 tbsp of tomato paste
3 bay leaves
2-3 tbsp of oil
salt, black pepper, paprika, ground cumin to taste

Steps:
1. Combine the meat, grated onion, salt, black pepper, and rice in a large bowl. Mix till everything is incorporated.
2. Prepare the peppers. Cut off the tops of the peppers and clean out the insides, removing any seeds and ribs. Reserve the top part of the pepper for the sauce (not the stem though).
3. Using a spoon, stuff the peppers with the meat mixture.
4. In a large pot, prepare the sauce. Heat the oil in the pot and place onions and peppers into the hot pot. Cook for about 5 minutes till the vegetables get soft. Add the chicken stock, tomato paste, and seasonings. Bring to a boil. Once the sauce is boiling, reduce the heat and place the stuffed peppers into the pot carefully. Here is a trick to “set” the mixture inside the peppers so things don’t fall out. Ladle some of the boiling sauce on top of the peppers. You’ll see the color of the meat change right away, and it will look “solid”. This helps prevent the meat escaping from the pepper if it were to tip over in the pot.
5. Bring back to a boil.
6. Add the canned tomatoes.
7. Now that the peppers (and meat balls*) are in the pot, and the sauce is done, make sure that the peppers are covered by the liquid. If not, add some water. Simmer on low heat for at least an hour.

* If you have any meat mixture left over, make some meat balls and through them into the pot too.

Sauce

Sauce

Stuffed Peppers in the Sauce

Stuffed Peppers in the Sauce


Almost Done!

Almost Done!

Still cooking

Finally DONE! YUM!

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Independence Day get-together

My family calls it Independence Day, not “4th of July” because it’s not just another calendar date. We do commemorate this holiday in our own way, which does not include flag-looking cakes and themed paper plates. We commemorate this holiday by remembering where we came from, what we had and what we left behind for a chance of a life in this country. There is at least 1 toast that celebrates our good fortune of being in this country, and at least 1 toast that celebrates our good fortune of being able to leave our old country. But as most celebrations, this one is on exception when it comes to food. So, without further ado, here is the menu for this year’s celebration. Recipes will follow at a later date.

1. Seafood salad
2. Smoked fish with onions and potatoes
3. “Pickled herring in a coat” salad [selyodka v shube — for Russian-speaking]
4. Egg salad/deviled eggs
5. Beet salad
6. Stuffed peppers
7. Baked chicken
I’m sure there were other things, but I can’t remember what they were.

The Seafood Salad
The Seafood Salad

Egg Salad / deviled eggs

Egg Salad / deviled eggs



This is the "Pickled Herring in a coat"

This is the "Pickled herring in a coat" salad

The beet salad
The Beet Salad