Stuffed Peppers With Meat & Rice
Made Israel Style In A Crockpot
Ingredients
For the peppers:
- 1 Onion (smal) OR (1/2 of 1 large onion) (diced)
- 1/2 C Rice (uncooked)
- 1/2 lb Beef (ground)
- 1/4 C Pine nuts
- 1 Tomato (grated) (best to hand grate the tomato on a coarse grater)
- 3/4 t Paprika
- 1 T Parsley (fresh) OR (1/2 t dried parsley)
- 1/4 t Salt
- 1/8 t Pepper
- 5 - 6 Bell peppers (inside seeds & membranes removed)
For the sauce:
- 15 oz Tomato sauce
- 1/2 C Water
- 3 Garlic (cloves) (minced)
- 1 T Honey
- 1/4 t Salt
Directions
- 1. Spray the inside of 6 or 7 quart crockpot with a nonstick spray.
- 2. Add tomato sauce, water, garlic cloves & honey to pot.
- 3. Stir to mix & then arrange peppers in tomato sauce in the pot.
- 4. Heat oil in a large saute pan over medium heat.
- 5. Saute onion until translucent.
- 6. Add spices & cook another minute.
- 7. Add rice, pine nuts & grated tomato & stir to coat for 2-3 minutes.
- 8. Add meat & break up with the back of a wooden spoon.
- 9. Cook until meat is no longer pink, another 2-3 minutes.
- 10. Scoop rice-meat mixture into each pepper until filled three quarters of the way.
- 11. Place tops to each pepper on top (this step is optional).
- 12. Cook on high for 3-4 hours, or low for 7-8 hours.
- 13. Serve warm.
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