Efrat's Notebook
Stuffed Peppers

Stuffed Peppers

I fill colorful peppers with ground beef, goose breast and rice, then cook them slowly for about 2 hours in a tomato and beef broth sauce.

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

What you need

Amount:×1

Peppers

For the Filling

For the Sauce

How I make it

The Peppers

  1. Cut a lid off each pepper and clean out the peppers. Save the lids.

The Filling

  1. Fry 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 add the rice and egg.

The Sauce

  1. Fry the onion and garlic in a deep pot 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 mixture and cover it with its lid.

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

Source: ChefEf (chefef.com)