March 9, 2011

Stuffed Sweet Peppers

  • 2 lb beef (~60% of all meat)
  • 1.5 lb pork (~40% of all meat)
  • ~1/3 cup (uncooked) white rice
  • 1 medium onion
  • 1-2 lb sweet peppers (green or red)
  • 4-5 tablespoons all-purpose flour
  • Salt, pepper to taste
  1. Grind beef and pork (in a meat grinder) together twice.
  2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden; then add the onion to the ground meat.
  3. Cook the rice according to package directions and add to the ground meat.
  4. Add salt and pepper and mix everything.
  5. Cut the top of each pepper, remove the seeds, and put in a pot of salted boiling water for 2-3 minutes.
  6. Put the pepper in a colander to strain the water.
  7. Take a piece of the ground meat mixture with a tablespoon, and stuff each pepper.
  8. Dip the open side of the stuffed pepper in flour and fry in large skillet in vegetable oil about 30-40 minutes, turning to all sides throughout cooking.
  9. In the last 5 minutes of cooking, add a teaspoon of sour cream on the open side of each pepper. ENJOY!!