This is a recipe that i absolutely love! My mum is the master in cooking it and for me she is the best cook in the world! This is not however my mum recipe but i will promise will write that one as well someday.
- 1 1/2 cups water
- 1/2 cup rice
- 4 big green/red peppers( i prefer the red ones as they are sweeter)
- 5 tbsp olive oil
- 1 onion,chopped
- 2 garlic cloves,chopped
- 2lbs. tomatoes, peeled
- 1 lb medium-lean beef,finely ground
- 4 tbsp fresh parsley, chopped
- 2 tbsp fresh dill ,chopped
- 2tsp salt
- 1 tsp fresh ground pepper
- 4 large tomato slices
- 4 tbsp sour cream
Heat water, add salt and bring to the boil. Add rice, lower heat to medium low,cover,and parboil rice about 5 minutes. Remove from heat and leave covered.
Wash the peppers. With a sharp knife,remove top,stem and core with seeds keeping peppers whole. Rinse and drain.
In a frying pan heat 3 tbsp of olive oil over medium-high heat. Place peppers on their sides , saute, and turn gently with two forks so that they brown slightly all over. This is tricky as pepper tend to move around as the skin breaks and sizzles but it should only take 5 minutes. Remove peppers and place right side up on a working surface.
In the same frying pan add another 2 tbsp of olive oil. Saute onion and garlic over medium-high heat until onion is soft and light yellow gold about 5 min. Let it cool.
In a covered saucepan heat the peeled tomatoes over medium heat until juice begins to boil. Lower heat and steam another 5-10 minutes. Remove from heat and leave covered.
Preheat oven to 175 degrees Celsius.
Place meat in a bowl. Add rice,onion,parsley,dill,salt and pepper. Mix well with wooden spoon and then with your hands,until all ingredients are combined.
Fill peppers with the meat texture. Place a slice of tomato on top of each pepper to prevent meat from falling during cooking. Place peppers in a casserole on their sides.
Pour the cooked tomatoes into the frying pan in which you cooked peppers and onion. Stir to crush tomatoes and mix with the remaining oil in the pan. Pour sauce over the peppers. Bake peppers,covered in oven for 1 hour and 15 min.
When done you can serve them as they are or with sour cream. They can be served cold or warm and usually 1 pepper per person is enough.
You can also make vegetarian stuff peppers like the one below which just misses the meat! I didn’t like them when I was a child but now I prefer them to the others.