Harvest Stuffed Peppers with Rice and Herbs
Serves 4Prep 30m · Cook 1hDinnerMains
Every August my father's garden produced more peppers than sense, and my mother answered with this dish for weeks on end. She insisted the tops go back on so the filling wouldn't lose its manners in the oven. We ate them complaining, and now I would give a great deal for one more August like that.
Ingredients
- 4 large bell peppers, any color
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef or a mix of beef and pork (or cooked lentils for meatless)
- 1 cup cooked white rice
- 1 can (14 oz) diced tomatoes, divided
- 1 teaspoon dried marjoram or oregano
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1 cup vegetable or chicken stock
- Sour cream, for serving
Instructions
- Heat the oven to 375°F (190°C). Slice the tops off the peppers and pull out the seeds and ribs. Keep the tops.
- Warm the olive oil in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add the garlic and cook 1 minute.
- Add the ground meat and cook, breaking it up, until no longer pink. Season with marjoram, paprika, salt, and pepper.
- Stir in the rice, half the diced tomatoes, and the parsley. Taste — it should be well seasoned.
Recipe by Tomas K.