A N D E R S O N F A R M E R S M A R K E T

Best Stuffed Bell Peppers

Serves: 6

Ingredients:

6 large (8-ounce) red bell peppers

2 tablespoons olive oil

2 cups chopped onions

6 tablespoons chopped fresh parsley

3 garlic cloves, chopped

2/3 cup cooked white rice, cooled

1 tablespoon sweet Hungarian paprika

1-1/4 teaspoons salt

1 teaspoon ground black pepper

1/4 teaspoon ground allspice

2-1/2 cups canned tomato sauce

1-1/4 pounds lean ground beef (may mix with hog sausage)

1 large egg

Directions

Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, 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, then beef and egg.

Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes.

Additional Comments:

These can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.

Select peppers that are flat on the bottom — they stand up better while cooking.

Serves: 6