Ingredients
- 2 1/2 to 3 pounds green bell pepper (6 large peppers)
- 1 yellow onion (chopped)
- 2 pounds lean ground beef
- 8 ounces dry rice (1 cup dry, then cooked)
- 1 large egg
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper (to taste)
- FOR THE SAUCE
- 1/3 cup oil (vegetable oil)
- 2 large yellow onions (chopped)
- 2 cans (28 ounce) tomatoes (whole)
- 3 peppercorns
- 3 allspice berries
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- Salt and pepper (to taste)
- 8 ounces sour cream (1 cup)
How to Make
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Step 1: Preheat oven to 350F (175C). With a small sharp knife, remove the bell pepper core & halve the peppers. Remove seeds & membranes from the inside.
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Step 2: In a skillet over med-heat, sauté 1 chopped onion until tender.
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Step 3: In a large bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & mound into peppers. Place in a large roasting pan.
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Step 4: Heat oil in a large saucepan over med-heat. Sauté 2 chopped onions until soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
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Step 5: Cook over med-heat for 15-20 min. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
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Step 6: Remove peppers & transfer sauce to a blender (or use immersion blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving as pictured or serve sauce on-the-side in a bowl.
Tips & Variations
- Standard blender or immersion blender
We hope you enjoy this recipe!
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