Stuffed Bell Peppers
This is hands down my favorite one pot meal. Stuffed bell peppers were something my Baba would make us for dinner, and they are definitely considered a favorite “comfort food” for our family. When I make this recipe, my kitchen smells like my Baba’s, and I am reminded how lucky I am that I have cooked them with her and I know her recipe well. You can easily half this recipe.
Ingredients:
2 1/2 lbs. extra lean ground beef
8 bell peppers
2 large onions finely chopped
2 cloves garlic finely chopped
2 Tbs. olive oil
1/2 cup chopped parsley
1/2 cup parboiled rice
12 saltine crackers crushed fine or 1/ 2 cup bread crumbs
1/2 tsp. pepper/salt to taste
1/4 cup parmesan cheese
1 8oz. can tomato sauce
3-4 russet potatoes, peeled and quartered
4-5 zucchini, halved
3 carrots, peeled and halved
Sauce Ingredients:
1 cube butter
2 T. flour
6-8 small cans of tomato sauce
2-3 bay leaves
1/2 tsp. sugar
sprinkle of pepper
Directions:
You will need 2 dutch ovens for this recipe.
Prepare the bell peppers by cutting off the tops and scraping out the ribs and seeds. Set aside.
In a large saucepan make the tomato sauce. Melt the butter, add the flour and make a rue. Cook until slightly browned. Slowly add the tomato sauce. Add the bay leaves and let simmer for 10 minutes or while you prepare the meat for the bell peppers.
Heat the olive oil in a large sauté pan. Sauté the onions until golden brown. Add the meat and season with salt and pepper. Pour off any grease after the meat is browned. Add the garlic and stir well. Add the parsley, rice, crackers/bread crumbs, parmesan and stir. Finally add the small can of tomato sauce to the meat. Make sure all ingredients are incorporated well.
Stuff the peppers with the meat mixture.
Place the bell peppers in a dutch oven standing up. Fill in the gaps between the peppers with quarters of potato, halves of zucchini and carrots. This will help keep the bell peppers upright in the pan.
Add the tomato sauce to the bell peppers. Cover with lid and cook at 350 for 1 hour.