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Though it takes a little longer to prepare than the standard bake-it-and-forget-it one-pot dinner, this classic dish is great for a weekday meal. Also a resourceful way to repurpose leftover rice.
8 green peppers
1 onion, minced
1 stalk celery, diced
2 tablespoons oil
1 and 1/2 cups cooked rice or 1/2 cups raw rice
2 pounds chopped meat
4 eggs
3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces Gefen Tomato Sauce
46 ounces Gefen Tomato Juice
1 cup water
1/2 cup sugar
1 teaspoon salt
Sauté onion and celery in oil. Add remaining ingredients for stuffing. Mix well.
Cut off tops of green peppers, discard seeds. Stuff peppers with meat mixture.
In an eight-quart pot, bring ingredients for sauce to a boil. Add stuffed peppers and cook for one hour over low heat.
Photography and Styling by Baila Rochel Leiner
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Missing a step? What do you do after browning the meat? How do you form the rest of the meat mixture?
If I would do it, I would add the garlic with the onion and celery (I probably would leave out the celery as I don’t care for it) and add the spices. I would then combine the meat with the rice and add the eggs. Then I would stuff the peppers. I hope that will help you.
The recipe is updated!