6 large Mucci Farms Sweet Bell Peppers
2 tbsp. extra-virgin olive oil
2 cups chopped onions
6 tbsp. chopped fresh parsley
3 garlic cloves, chopped
â…” cup cooked white rice, cooled
1 tbsp. paprika
1¼ tsp. salt
1 tsp. ground black pepper
¼ tsp. ground allspice
2½ cups canned
1¼ lb (567 g) lean
1 large egg
· Cut off the top of the peppers with stem, ½” (1.27 cm), and set aside.
Remove seeds and ribs from peppers.
· In a large skillet, heat oil over medium-high heat. Add in beef, garlic,
onions, parsley and sauté until soft, about 8 minutes. Transfer ingredients
into a large bowl and mix in rice, paprika, salt, pepper and allspice. Let
ingredients cool for 10 min. Mix in ½ cup tomato sauce and egg.
· Fill peppers with beef/rice mixture, stand in a large pot, and place caps
on top. Pour remaining tomato sauce around peppers and bring to a
boil over medium-high heat. Reduce heat and cover pot, let simmer for
20 minutes on medium-low heat.
· Spoon tomato sauce over peppers while cooking. Cook until filling is firm.