Beef Stuffed Bell Peppers

Name: Beef Stuffed Bell Peppers
Total time: 175 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 10 -12 medium bell peppers (any color); 2 lbs lean ground beef; 2 1/2 cups cooked white rice; 2 whole eggs (minus the shell); 1 tsp salt; 3 medium carrots (peeled and grated); 1 medium yellow onion (peeled and finely chopped); 2 cups fresh chopped tomatoes (1 large tomato or 2 small); 2 g arlic cloves (peeled and pressed); 1/4 cup fresh parsley (finely chopped (1 tbsp dried parsley would work as well)); 1 tsp dried oregano; 1 tsp salt; 1/2 tsp pepper; 4 Tbsp olive oil; 1 tsp salt (plus 2 tbsp vinegar for boiling water); 2 medium carrots (grated); 1 Tbsp mrs dash (or your favorite seasoning); 1/2 tsp salt; 1/2 tsp sugar; 1 1/2 Tbsp sour cream; 2 cups chopped tomatoes (or 1 cup marinara); 2 cups reserved water from bell peppers

⏱️ 175 min 🔪 Prep: 90 min 🔥 Cook: 85 min 📊 Hard ⭐ 5.0 (53) 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Ingredients

10 servings

10 -12 medium bell peppers (any color)
2 lbs lean ground beef
2 1/2 cups cooked white rice
2 whole eggs (minus the shell)
1 tsp salt
3 medium carrots (peeled and grated)
1 medium yellow onion (peeled and finely chopped)
2 cups fresh chopped tomatoes (1 large tomato or 2 small)
2 g arlic cloves (peeled and pressed)
1/4 cup fresh parsley (finely chopped (1 tbsp dried parsley would work as well))
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
4 Tbsp olive oil
1 tsp salt (plus 2 tbsp vinegar for boiling water)
2 medium carrots (grated)
1 Tbsp mrs dash (or your favorite seasoning)
1/2 tsp salt
1/2 tsp sugar
1 1/2 Tbsp sour cream
2 cups chopped tomatoes (or 1 cup marinara)
2 cups reserved water from bell peppers

Steps

Cut the tops off each pepper and remove the seeds from the inside with your hands.
Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.
Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.
In a large skillet, heat 4 tbsp oil over medium/high heat.
Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.
In a large bowl (I use my Kitchen Aid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.
Loosely stuff the peppers with the beef mix. Fill them but don't pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.
In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt, 1/2 tsp sugar and a heaping tbsp of sour cream. Add 2 cups water and stir to blend.
Pour the sauce over the stuffed peppers and cover peppers with lids.
If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
If using a dutch oven (recommended method), cover with lid and bake at 450°F for 20-25 minutes, then reduce heat to 350˚ F and bake 1 hour.