STUFFED PEPPERS & MEAT
ISRAELI STYLE MADE IN A CRACKPOT
INGREDIENTS
- 1 Onion (small) (or half 1 large onion) (diced)
- 1/2 C Rice (uncooked)
- ½ lb Beef (ground)
- ¼ C Pine Nuts
- 1 Tomato (grated) (best to hand grate the tomato on a coarse grater)
- ¾ t Paprika
- 1 T Parsley (fresh) OR (½ t dried parsley)
- ¼ t Salt
- 1/8 t Pepper
- 5- 6 Bell Peppers (with inside seeds & membranes removed) (you can leave top of
peppers intact for presentation if desired)
For the sauce
- 15 oz Tomato sauce
- ½ C Water
- 3 Garlic (cloves) (minced)
- 1 T Honey
- ¼ 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 & stir to mix.
- 3. Arrange peppers in tomato sauce in the pot.
- 4. Heat oil in a large saute pan over medium heat.
- 5. Saute onion until translucent & add spices & cook another minute.
- 6. Add rice, pine nuts & grated tomato & stir to coat for 2-3 minutes.
- 7. Add meat & break up with the back of a wooden spoon.
- 8. Cook until meat is no longer pink (2-3 minutes).
- 9. Scoop rice-meat mixture into each pepper until filled three quarters of the way.
- 10. Place tops to each pepper on top (this step is optional).
- 11. Cook on high for 3-4 hours or low for 7-8 hours.
- 12. Serve warm.
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