Cookbook:Stuffed Peppers

Cookbook | Ingredients | Recipes

Variation I

Ingredients

• 1.5–2 ounces (50 g) of white parboiled rice
• 1 pound (500 g) of ground meat, either beef, lamb, or pork
• 6 large red bell peppers
• 1 egg
• Salt, pepper, paprika
• Oil

Procedure

1. Cook the rice.
2. Turn on the oven for pre-heat, while placing a lasagna dish with the bottom covered in oil (or water or thin tomato sauce) inside.
3. Cut out the stems and the seeds of the peppers so that the peppers form a cup.
4. Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika.
5. Fill the peppers, set them into the lasagna dish and steam everything for 45 minutes at 390°F (200°C)
6. Serve with green salad and tomato sauce.

Variation II –Vegetarian

Ingredients

• 1 cup uncooked rice
• 4 green bell peppers
• 1 cup water
• ½ ea. stock cube
• 1 cup pureed tomatoes
• Salt, pepper, paprika
• 1 bundle parsley
• 5 oz (150 g) shredded cheese
• 1 onion
• Garlic (optional)
• Black olives (optional)

Procedure

1. Cook the rice.
2. Cut onion into small cubes and fry in olive oil until brown.
3. Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Spice to taste.
4. Fill into the peppers. Cook for 30 minutes. Rest as above.