Tuesday, April 14, 2015

סטאַפט פּעפּערז (stuffed peppers)

Serves 4 people
Wash and hollow out 4 bell peppers, trying to leave them in tact with no holes in the body of the pepper.
Meanwhile, cook 1 1/2 cups long grain rice in 3 cups water. Also cook in a separate pan 2 pounds ground beef with 1 chopped onion and 2 cloves crushed garlic.
When rice and ground beef is done, drain the grease out of the meat, then mix the rice and meat together. Add
1 jar/large can spaghetti sauce
1 tablespoon rosemary
juice of one lemon
1 teaspoon celery seed 
1 teaspoon ground coriander seed
1 teaspoon salt
1 teaspoon black pepper
Mix thoroughly and pack into each bell pepper. Place any remaining filling around peppers. Pour more spaghetti sauce over each bell pepper and remaining filling. Place 1 bay leaf each over each pepper and 1 sprig of parsley per pepper, then squeeze more lemon juice over top, as well.
Bake at 375 degrees. They will be done when peppers are soft. Serve hot.

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