A clever variation on classic cabbage rolls. This recipe uses the same flavorful ground beef filling and sweet-and-sour tomato sauce to stuff tender green or red bell peppers.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 to 6 | Green Peppers or Red Peppers |
| 1 batch | Meat Filling (from Cabbage Rolls recipe) |
| 1 batch | Tomato Sauce (from Cabbage Rolls recipe) |
| 1 whole | Onion, sliced |
| Optional | Cooked Rice |
| For Serving | Mashed Potatoes |
Instructions
1.s Prepare the meat filling and tomato sauce according to the Cabbage Rolls recipe. For this variation, you can add a little cooked rice to the meat mixture to make it go further. 2.s Wash the peppers. Slice the tops off and set them aside. Remove all seeds and membranes from the inside of the peppers. 3.s Loosely fill each pepper with the meat mixture. Do not pack it in tightly. 4.s Place the reserved pepper tops back onto the stuffed peppers like little “caps.” 5.s Arrange the peppers in a large pot suitable for the stovetop. 6.s Add the sliced onion to the pot and pour the tomato sauce around the peppers. 7.s Cook on the stovetop over low heat for about 1.5 hours, until the peppers are tender. 8.s Allow the dish to cool, then refrigerate. 9.s To serve, reheat slowly on the stovetop. Serve each pepper in a bowl with mashed potatoes.
Note
This recipe is presented as a variation on a Cabbage Rolls recipe, using the same meat and sauce. The author notes that this dish is “better the next day.” Before reheating, be sure to remove any accumulated fat.
