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Author Notes: This recipes is one of my favorites that grandma makes. She is spending the summer with us, and I am very lucky to enjoy her cooking before she goes back to Macedonia. Her way of cooking is little of this and little bit of that, no exact measurements. In this recipe the amounts are approximately what I think she uses when she makes this dish. I strongly encourage you to make it to taste, if you think it needs more of this or that please adjust. —adamnsvetcooking
Serves 4 to 5 servings
- 6 Red pepers (medium size, round, make sure they look good for stuffing)
- 1 Red onion, finely diced
- 2 to 3 Garlic cloves, minced
- 1 Medium carrot finely diced
- 1 Stalk of celery, finely diced
- 1/2 cup Long grain rice
- 1 pound ground beef
- 2 to 3 Bay leaves
- 1 tablespoon Vageta
- 2 cups Of good stock (chicken or vegetable)
- Salt and pepper to taste
- Olive oil
- Pre-heat the oven to 400ºF. Wash the peppers. Cut the tops of the peppers, reserve them. With a perry knife remove the veins of the peppers and the seeds. Take the reserved tops and remove the seeds and some of the white part. The tops are going to be used to cover the peppers. It would be helpful to know which top belongs to the peppers bottom ;)
- Put enough olive oil to cover the bottom of a pan. Once the oil is hot add the ground beef. Brown the beef, making sure you break up any large clumps. Season the beef with salt and pepper when it's cooking. Remove the beef to a prep bowl. If needed add more oil to the pan. Add diced onion, cook for few minutes, and add the garlic, carrot, celery, bay leaves, Vageta, and season with salt and pepper to taste. Cook until the carrots and celery start to soften. At this point you add the rice and you cook the rice with the veggies for few mins. Add the browned beef. Check for seasoning. This is the mixture that is going to be used to stuff the peppers.
- Fill the peppers with the stuffing. Cover the peppers with the tops, and place the peppers in a deep backing dish. Pour in the stock, cover the peppers with foil and place in pre-heated oven. Bake the peppers for about 40 to 60 mins (or until the rice is cooked).
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Red Pepper Recipe