Armenian Stuffed Peppers
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: < 30 minutes
Ingredients:
1/3 cup long-grain rice
2/3 cup water
1/2 pound ground beef
1/2 pound coarsely ground lamb
1 medium ripe tomato, finely chopped
2 medium yellow onions, peeled and chopped small
3 tablespoons tomato paste
2 tablespoons minced parsley
1 teaspoon salt
1/2 teaspoon paprika
freshly ground black pepper, to taste
1 pinch ground allspice
8 bell peppers
Directions:
To partially cook rice, bring rice and water to a boil, reduce heat to a simmer, cover, and cook for 10 minutes. Drain and cool.
Combine with rest of ingredients and mix well. Cut off the top of the bell peppers and remove the seeds and center. Fill with stuffing mixture. Place in a baking pan with a little water on the bottom of the pan.
Bake at 350 degrees F until the peppers are tender and the stuffing cooked through.
Cook's Notes: This filling can also be used to stuff an assortment of vegetables. It fills about 8 large-sized tomatoes or green or red bell peppers. It is also enough to fill about 12 to 14 small Japanese eggplants.
Recipe Location: https://www.cdkitchen.com/recipes/recs/255/Armenian_Stuffed_Peppers49154.shtml
Recipe ID: 4135
Nutrition:
per serving: 248 calories, 15g fat, 18g carbohydrates, 12g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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