Skill required: Confident Beginner
2 lbs. lean ground beef
12 red peppers, washed, tops cut and inside cored
2 medium onions, diced
1/3 cup olive oil
3 cloves of garlic, minced
1/2 cup of fresh parsley, finely chopped
1/2 cup of fresh dill, finely chopped
2 teaspoon fresh mint, finely chopped
1 cup of good tomato sauce
1/4 cup arborio rice
salt and pepper to taste
1. Wash, then cut the tops off your peppers. Hollow out the peppers to rid them of any ribs or seeds. Reserve
2. Heat a large skillet under medium high heat.
3. Pour in olive oil, then add onions and garlic and lower to medium heat. Simmer for 10 minutes to soften the onions.
4. Add parsley, dill, mint and and tomato sauce; simmer until most of the liquid is gone and you have a thick mixture. Take off the heat and allow to cool for 5 minutes.
5. Add rice and ground beef to the onion/herb mixture; mix all the ingredients using a wooden spoon.
6. Add 2 teaspoons salt and pepper; mix.
7. To taste for seasoning, take a spoonful of the mixture and fry it or cook it in the microwave to test. Adjust the seasoning in the mixture to your liking.
8. Using a spoon, stuff peppers.
9. Line the bottom of a roasting pot. Pour 1 cup of water over the peppers and place them in a preheated 375F oven for 1 hour.
Yield: 12 servings. Serve with roasted potatoes.
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