> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/stuffed-peppers/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# 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.

## What you need

### Peppers

- Peppers in assorted colors

### For the Filling

- 1 Large onion (chopped)
- 4 cloves Garlic (crushed)
- 1⅔ lb Ground beef
- 7 oz Goose breast (cut into cubes)
- 1 tbsp Soup powder
- Handful of chopped parsley
- Salt, black pepper
- 1 Egg
- 1½ cups Cooked rice

### For the Sauce

- 1 Onion (chopped)
- 3 cloves Garlic (sliced)
- 10½ oz Crushed tomatoes
- 1 can Tomato paste
- 2 quarts Beef broth
- Chopped parsley
- Salt, black pepper
- Chili peppers [optional]

## 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: https://chefef.com/en-us/recipes/stuffed-peppers/