Beef Stuffed Bell Pepper Recipe

So my hubby requested stuffed bell peppers for dinner today.  I never made them before so I went to Natashaskitchen.com  (my favorite blog) and I found a perfect recipe.  Oh boy they sure tasted amazingly delicious!!!

 

Ingredients

 

10-12 medium bell peppers (any color)

2 lbs ground beef

2½ 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 large garlic cloves, peeled and pressed

Handful of fresh parsley, finely chopped

1 tsp dried oregano

1 tsp salt

½ tsp pepper

4 tbsp olive oil

1 tsp salt plus 2 tbsp vinegar for boiling water

 

Ingredients for the Sauce:

2 medium carrots, grated

1 tbsp mrs dash, or your favorite seasoning

½ tsp salt

½ tsp sugar

1 heaping tbsp sour cream

2 cups freshly chopped tomatoes or 1 cup marinara

2 cups reserved water from bell peppers

Instructions

1. Cut the tops off each pepper and remove the seeds from the inside with your hands.
2. Fill a large soup pot ⅔ with water and bring to a boil. Add 2 tbsp vinegar and 1 tsp salt.
3. Place all of the peppers 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.

The Meat Mix:

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 1 tsp dried oregano, 1 tsp salt, and ½ 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 mix: 2 lbs ground beef, 2½ 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.

The sauce:

 

In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes.  Stir in 1 tbsp Mrs. Dash, ½ tsp salt, ½ tsp sugar and a tbsp. of sour cream. Add 2 cups water and stir to blend.

Pour the sauce over the stuffed peppers and cover peppers with lids.

Using a dutch oven, bake at 450°F for 20-25 minutes, then reduce heat to 350 degrees F and bake 1 hour.

Serve with a sour cream.

Huge Thanks goes to natashaskitchen.com for this wonderful recipe!!!