Easy Stuffed Peppers
Servings 10
Calories
Ingredients
- 4 large bell peppers cored and seeded
- 3 lbs ground meat 50/50 beef and pork, or 100% beef, or 100% chicken or turkey
- 1 large onion diced
- 1 large boiling potato cubed (0.75 - 1 inch)
- 1 carrot shredded
- 4 garlic cloves minced
- 1 large tomato peeled and diced
- 1-1/2 cups cabbage shredded
- ½ cup rice pre-soaked in warm water for about 30 minutes (substitute for quinoa for a gluten-free version - requires about 15 minute soaking)
- 2 Tbsp olive oil
- 1-1/2 tsp salt plus more to taste
- 1 tsp freshly ground black pepper
- Fresh dill parsley and green onions of garnish
- 2 cups beef broth
Instructions
- Soak rice or quinoa in warm water. Rice will need about 30 minutes. Longer is not a problem. Quinoa requires less soaking time, about 15 minutes.
- While rice or quinoa is soaking, prepare all your vegetables.
- Heat olive oil in a large skillet. Add diced onions an cook over medium-high heat for about 5 minutes until lightly golden brown. Add shredded carrots and continue cooking for another 2 minutes. Add pressed garlic with diced tomatoes and simmer uncovered over medium-high heat for additional 7 minutes, until tomatoes become soft and mushy.
- Mix ground meat with pre-soaked rice or quinoa, salt and pepper. Stuff bell peppers tightly, while making sure they don't split apart. Prick the opposite end of each pepper with a fork, this will ensure even cooking throughout.
- Place stuffed peppers in a large pot, add beef broth, then water. Water level should be about 2 inches above the peppers. Bring to boil, then lower the temperature to a gentle simmer. Simmer for 30 minutes. Add cooked vegetables and continue simmering for another 15 minutes. At this point add potatoes and continue simmering for another 10 minutes. Add cabbage and simmer for 5 minutes. Done!
- Serve hot, garnished with fresh dill, parsley and green onions.