Stuffed Red Peppers

14 Jul

Here it is! this is something that my cousin taught me, along with my mom =)

Stuffed Red Peppers


6 Red Peppers
1 lb of ground chicken, turkey, or beef
1 Onion
1 Carrot
½ Cup of white or brown rice
1 jar of tomato paste
Salt and Pepper
1 Tbsp chopped dill


Dice the onion and grate the carrot. Saute the onion and carrot with a little olive oil and only half the jar of tomato paste in a separate pan.

At the same time, cook the rice half way. I used minute rice, so i skipped this step entirely.

In a bowl, combine the half cooked rice, meat, onion and carrot mixture, salt, pepper, and dill. Mix them up.

Cut the tops of the peppers off BUT KEEP THE TOPS!, and make sure to clean the inside of the pepper, getting rid of all seeds. Rinse them.

Finally, Stuff the peppers with the mixture and Put the tops back on. Put them in two different pots if need be, but how ever many that will fit  them easily. In a separate bowl, mix warm water (amount depending on  how big your pot is), with the rest of  the tomato paste, and salt and pepper. Pour the mixture into the pot just up  until the tops of the peppers are  showing.

Bring the water to a boil, then cover the pot, and let it simmer for about 30-40 minutes or until the pepper is tender. Serve with sour cream (russian style) or by itself.


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