Stuffed Red Bell Peppers
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 large (8 ounce) red bell peppers 2 tablespoons olive oil 2 cups chopped onions
6 tablespoons chopped fresh parsley 3 garlic cloves, chopped 2/3 cup cooked white rice, cooled
1 tablespoons sweet Hungarian paprika 1-1/4 teaspoons salt 1 teaspoon ground black pepper
1/4 teaspoon ground allspice 2-1/2 cups canned tomato sauce 1-1/4 pounds lean ground beef
1 large egg



1 Cut off top 1/2 inch of peppers and reserve. Scopp seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic and chopped pepper pieces. Saute until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg.
2 Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes.

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