Stuffed Bell Peppers on Rice
Stuffed Bell Peppers On Rice is an impressive dinner. Made with 6 large green peppers, 4 slices bread, 1 1/2 lb. ground round or chuck, 1 tbsp. chopped parsley or 1 tsp. dried parsley flakes and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Cut tops off pepper, remove seeds and membrane.
Cook peppers in boiling salted water, about 5 minutes; drain.
Soak bread in water or milk to soften, squeeze dry.
Combine bread with meat and next 7 ingredients.
Stuff peppers with meat mixture.
Place in large baking dish.
In sauce pan combine tomatoes, onion, 1 tsp. salt, sugar, cinnamon and cloves; simmer 10 minutes.
Sieve or purée tomato sauce in blender, return to saucepan.
Mix flour with water, add to strained sauce, cook stirring until slightly thickened; pour over peppers.
Cover, bake at 350° for 30 minutes. Uncover; bake 15 minutes more.
Serve on fluffy rice.
Makes 6 servings.
🍷 Perfect Pairings
Complete your meal with these
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