Stuffed Bell Peppers Recipe
Total Time
2 hrs 55 mins
Prep Time
1 hr 30 mins
Cook Time
1 hr 25 mins
Rating
5 out of 5 stars
(12)
Ingredients
8-10 servings
- 2 1/2 cups cooked white rice
- 8 to 10 medium bell peppers (red or yellow)
- 1 to 1.3 lbs ground pork
- 1 lb ground turkey
- 2 eggs
- 4 medium carrots, grated
- 3 Tbsp oil
- 1 Tbsp butter
- 3/4 cup mushroom marinara
- 1 Tbsp salt for meat mixture
- 1 tsp salt for boiling water
- 2 Tbsp Vinegar
- 2 Tbsp Oil
- 2 Carrots, grated
- 1 tsp Vegeta (or Mrs Dash, or similar seasoning)
- 1 Tbsp sour cream
- 3/4 cup mushroom marinara
- 3 cups reserved water from boiling the peppers
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Preparation
Step 1
Cut off the top of each pepper and clean out the inside.
Step 2
Bring a large soup pot of water to a boil (at least 2/3 full). Add 2 tbsp vinegar and 1 tsp salt.
Step 3
Place all of the peppers in the pot. They should be mostly covered with water. Add more water if needed.
Step 4
Cover peppers and bring to a boil. After 3 minutes, leave the lid on, turn off the heat and let peppers sit in the hot water while you prepare the rest of the recipe (they should be in there around 45 minutes).
Step 5
Be sure to reserve 3 cups of water from the peppers.
Step 6
In a large skillet, heat 3 tbsp oil and 1 tbsp butter over medium/high heat.
Step 7
Add 4 grated carrots and saute until soft. Once they soften, add 3/4 cup mushroom marinara and saute 1 minute, stirring constantly. Remove from heat.
Step 8
In a large bowl, mix pork, turkey, and cooked rice.
Step 9
Stir in 2 eggs, sautéed carrots, and 1 tbsp salt. Mix well.
Step 10
By now, your peppers should have softened, reserve 3 cups of water.
Step 11
Drain the peppers and move them to a dry surface.
Step 12
Fill each pepper full of meat mixture, don't press it down, just fill it all the way.
Step 13
As you stuff your peppers, arrange them snugly either in the same pot you used to cook the peppers or in a cast-iron dutch oven.
Step 14
Heat 2 tbsp canola oil. Saute 2 grated carrots with 1 tsp vegeta. Stir occasionally until carrots are soft.
Step 15
Add 1 tbsp sour cream and 3/4 cup mushroom marinara. Saute another minute and remove from heat.
Step 16
Pour Podliva over the top of each pepper and add 3 cups of reserved water from peppers.
Step 17
If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
Step 18
If using a dutch oven (recommended method), cover and bake at 450°F for 20-25 minutes. When it bubbles, reduce heat to 350°F and bake 1 hour.
Step 19
Serve with sour cream.
Step 20
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Chef's notes
These make excellent leftovers. Before reheating, cut the pepper in half and spoon the podliva (juice) over each half.
You may have some leftover meat depending on the size of your peppers. Use any leftover meat for Katleti.
Also, you will have leftover marinara sauce.
