A combination of ground beef and lamb is used in the stuffing for this recipe. Mixed with rice, tomato, onions, and seasonings it makes a delicious filling.
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
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.
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.
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reviews & comments
Can you use more ground beef, or ground pork instead of lamb? I want to try the recipe but do not like lamb at all
Yes, either of those options would work
March 24, 2011
This is pretty close to the way my mom made these (we're Armenian). Sub out the rice for cooked bulgur, add more garlic, use red onions, and add some chopped parsley. Don't pack the meat too tightly in the peppers: the meat will get too done. cook for about 35-45 minutes. You can also use some tomato sauce or white wine instead of water in the bottom of the pan.
The recipe does not comment on cooking the meat prior to stuffing the peppers nor does it advise how long to cook them.
The meat is not cooked prior to stuffing the peppers. As far as how long to cook them, it merely says "until the peppers are tender and the stuffing cooked through". It will take at least 30, maybe up to 45, minutes.