Ingredients
- 9 medium bell peppers
- 1 onion
- 2 cups rice
- 2.5 pounds of lean ground beef
- 15 oz tomato sauce
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 cup Greens like fresh dill or parsley, I like both.
Broth Ingredients
- 3 tablespoon vegetable oil
- 1 small onion
- 1 carrot
- Leftovers of peppers
- 6 bay leaves
- Ketchup
- 4 quarts water
Directions
1Peel and dice the onion. In the large mixing bowl, combine ground beef, onions, rice, salt, pepper, and tomato sauce. Mix well and set aside. Wash, bell peppers, clean out the seeds, and stuff them with ground beef mixture. Place stuffed peppers into 6 quarts pot and place it in the fridge while waiting for the broth’s preparation.
2In the saucepan, fry onions, bay leaves, and carrots, fry for about 5 minutes, add whatever leftovers you have of green bell pepper cuttings. Just make sure there aren’t any seeds. I had some red pepper left from another time, so I added that as well. Fry for another seven minutes, and add ketchup. Fry for 3 minutes and add water. Once it starts boiling, add salt and pepper to taste. Add broth to the pepper, cover them with the lid and cook it on medium-low heat till rice is tender. So for about one hour and 30 minutes. Add greens and enjoy!
