Efrat's Notebook

Stuffed Peppers Draft

Colorful bell peppers stuffed with ground beef, goose breast and rice, simmered slowly for about two hours in a tomato and beef broth sauce.

  • Prep40 min
  • Cook2 hr
  • Total2 hr 40 min
  • KashrutMeat

What you need

Amount:×1

Peppers

Filling

Sauce

How I make it

Peppers

  1. Cut a lid off each pepper and clean out the seeds. Keep the lids.

Filling

  1. Sauté the onion and garlic in a skillet until golden.

  2. Add the beef and goose, then the soup powder, parsley, salt and pepper.

  3. Let cool, then mix in the rice and egg.

Sauce

  1. In a deep pot, sauté the onion and garlic until golden.

  2. Add the crushed tomatoes and tomato paste, then the broth.

  3. Stir, season and bring to a boil.

Cooking

  1. Fill each pepper with the filling and cover with its lid.

  2. Set the peppers in the pot of sauce and cook over low heat for about 2 hours.

Source: ChefEf (chefef.com)