by Cordelia
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Cordelia's Notes:
Expand6-8 bell pepper (all color, though I prefer red, i think they are sweeter) Ask a question about this ingredient
• One very large onion (instead of some of the peppers, or other veggies like zucchinis or tomatoes) Ask a question about this ingredient
1 cups of long grain rice Ask a question about this ingredient
1/2-1 pound of ground beef (depends on how much meat you want in your mix. I use meat with 15% fat) Ask a question about this ingredient
2 grated tomatoes (or a cup of chopped canned tomatoes) Ask a question about this ingredient
1 diced big onion (or 2 small ones) Ask a question about this ingredient
2 minced cloves of garlic Ask a question about this ingredient
1/4 cup toasted pine nuts (or almonds) Ask a question about this ingredient
2 teaspoons Baharat (or mix cinnamon and cumin and if you have just a touch of clove and cardamom) Ask a question about this ingredient
(optional) 1/2 cups shredded carrot Ask a question about this ingredient
2-3 tablespoons of chopped mix of parsley and dill Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
pepper Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 diced big onion Ask a question about this ingredient
5-6 sliced cloves of garlic Ask a question about this ingredient
1/2 cup carrot diced to very small cubes Ask a question about this ingredient
1 tablespoon sweet paprika Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
1 can of tomatoes (pureed in the food processor) Ask a question about this ingredient
1 tablespoon chopped parsley Ask a question about this ingredient
1/2 cup of water Ask a question about this ingredient
2 tablespoons of olive oil Ask a question about this ingredient
Prepare the stuffing: Put 2 tablespoons of olive oil in a pan that will fit all the peppers (or other veggies) in one layer. Add the diced onions and sauté for about 10 minutes on medium heat, until translucent and soft. Add the carrots and the garlic and sauté for another 2-3 minutes. Add the Baharat (or the mix of the spices) and sauté for 1-2 minutes while mixing, until fragrant. Add the ground beef and sauté for 5 minutes or so until it is not pink anymore. Make sure you break down all the big chunks.
Ask a question about this stepAdd the rice, salt and pepper and a cup of water. Bring to a boil and then cover and lower the heat and simmer until all the rice absorbed all the liquid (it should be half cooked). Take out of the pan and put in a bowl to cool down.
Ask a question about this stepMake the sauce: add 2 tablespoons of olive oil to the pan. Add the diced onion and sauté for 10 minutes, until soft and translucent. Add the carrot and the garlic and sauté for few more minutes. Add the paprika and the tomato paste and sauté for 3 minutes while mixing, until the paste is caramelized a bit.
Ask a question about this stepAdd the pureed tomatoes, 1/2 cup of water, 1/2 teaspoon of salt, pepper and parsley. Mix well and bring to a boil. Lower to a simmer.
Ask a question about this stepOnce the stuffing is cooled (does not need to cool completely) add to the mixture pine nuts, herbs and the pureed tomatoes. Mix gently but well.
Ask a question about this stepStuff the peppers: cut the top of the peppers. The top needs to be thick enough so you can put it back on the pepper while it cooks. Take out the seeds and the membranes, gently without braking the peppers. Stuff the peppers with the rice mixture without pressing it down too much. Do not completely fill the pepper since the rice need some space to puff-up.
Ask a question about this stepFor the onions: Peel the onion. Make a cut through some of the outer layers of the onion from top to bottom on one side. Put it in boiling water for about 2 minutes. Take it out and let it cool a bit. Once you can touch it, gently peel the outer bigger layers. The idea is to keep them whole. Put in the middle of a onion layer some of the rice mixture (2-3 tablespoons). Wrap the onion layer around the stuffing in a way that the edges will come one over the other to seal it.
Ask a question about this stepArrange the veggies in the pan with the sauce (the peppers suppose to stand up and put the tops back). Spoon some of the sauce on top of them. If the sauce too thick or gets to thick while cooking add more water. Bring to a boil and than simmer for 30-40 minutes, until the veggies are soft and the rice is cooked through. Spoon some sauce on top of the veggies from time to time. Serve with some of the sauce.
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Stephanie is the Head Recipe Tester of Food52.
