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10 bell peppers (assorted red, yellow, orange)
750 grams ground beef
1 and 1/2 cups sushi rice
1/2 cup chopped fresh parsley leaves or celery leaves
2 onions, chopped and fried
2 small beets, grated
2 tomatoes, diced
salt, to taste
pepper, to taste
2 tablespoons tomato paste
1 tablespoon sweet paprika
boiling water
Cut the tops off the peppers and remove the seeds and membranes from the insides of the peppers. (Reserve the pepper tops!)
Combine the ground beef, rice, and parsley. Fill the peppers with this mixture, three-fourths full. Cover with the pepper tops.
In a large, wide pot, prepare the sauce. Fry the onion until translucent. Stir in tomato paste, paprika, and salt and pepper to taste. Let cook for two minutes, then add two cups boiling water to the pan. Cook another two minutes.
Stand the peppers in the sauce, tightly packed so they can’t move, as much as possible. Add more boiling water from the side of the pan until the pan is halfway full.
On top of the peppers, place a glass lid smaller than the pot. Then, cover the pot with a lid that matches. The steam will drain onto the “cone” (the inner lid) and drop onto the peppers from the top.
Bring to a boil, then lower the flame. Remove the larger lid. Let the peppers cook in the sauce on low heat for 30 minutes.
Photography by Tamara Friedman
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