This blog post is a part of The FaveDiets Blog Hop, The Healthy Hop: Your Favorite Recipe From the Last Month. I’ve decided to share one of my all time August-September favorite recipes. Why August-September? The answer is simple: we are talking what’s in season, and there is nothing better than a couple of stuffed peppers with some sour cream.
This is an easy recipe you can also cook in advance and then just re-heat: it will taste as good as freshly made and saves you from unhealthy frozen dinners on a week night. When I was a kid, we used to cook it a lot in our country house, and since back then stuffed peppers are on my list of perfect end of summer meals.
Ingredients (make 4):
- 4 bell peppers (preferably green)
- 1 lb (500 g) ground beef
- 2 cups uncooked rice
- 2 cups tomato paste
- 4-5 parsley twigs
- 2 garlic gloves
- salt, pepper
- Cook rice. Make sure it absorbs all the water.
- Season ground beef with salt and pepper.
- Mix ground beef and rice.
- Wash bell peppers really well. Cut off the top (it will serve as a ‘lid’). Clean them from inside.
- Fill in bell peppers with the stuffing (ground beef and rice). Cover with their natural ‘lids’.
- Put bell peppers in a big saucepan.
- Pour in about 1 cup of water, add tomato paste, garlic gloves and parsley (do not chop it).
- Put to boil, then reduce the heat and cook covered for about 30 minutes.
- Serve hot with some sour cream.
NOTE: If you are vegetarian, observing Lent or just prefer a meatless dish, replace ground beef with grated carrots and finely chopped onion and use more rice.