- 6
- 30 mins
- 75 mins
Ingredients
- 6 large bell peppers
- 1/3 cup Crisco® Pure Vegetable Oil
- 2 cups chopped onion
- 6 tablespoons chopped fresh parsley
- 3 cloves garlic, chopped
- 2/3 cup cooked white rice, cooled
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 2 1/2 cups canned tomato sauce, divided
- 1 1/4 pounds lean ground beef
- 1 large egg
- 4 tablespoons tomato paste
Preparation
Step 1
1. CUT off top 1/2 inch of peppers; reserve. Scoop seeds from cavities. Discard stems; chop pepper tops. Cut a thin slice off bottom of each pepper to make it stand upright.
2. HEAT oil in large heavy skillet over medium-high heat. Add onions, parsley, garlic and chopped pepper pieces. Sauté until onions are soft, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce; add beef and egg.
3.FILL pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot.
4. MIX remaining 2 cups tomato sauce with tomato paste; spoon around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot; simmer 20 minutes.
5. SPOON some sauce over each pepper. Cover. Cook until peppers are tender and filling is cooked through and firm, about 20 minutes.
TIP This recipe can be made 1 day ahead. Cool, cover and chill. Re-warm covered over low heat.