INGREDIENTS:
2 tablespoons olive oil
1 medium onion
1 pound lean ground beef
1/4 cup water
1 teaspoon salt (or to taste)
1/2 teaspoon ground white or
black pepper
1 teaspoon ground cumin
2 cups Basmati rise
4 cups cold water
1 teaspoon salt (or to taste)
10 medium bell peppers (red,
orange or yellow)
2 cups tomato sauce
1 cup reduced fat (or fat-free)
sour cream
DIRECTIONS:
Chop onions. CLICK HERE for
instructions.
Pour oil into large pot. Heat over
medium heat 1 minute.
Add onions. Cook over medium
heat until onions are soft and
slightly golden, about 4 to 5
minutes, stirring ocassionally.
Add ground beef.
Add 1/4 cup water.
Add salt.
Add ground pepper.
Add ground cumin.
Stir well to break meat into small
even pieces. Cook over medium
heat 5 to 6 minutes, or until
meat is no longer pink. Stir
ocassionally.
Put 2 cups rice in strainer and
wash with cold water until water
runs clear. Drain rice.
Add rice to pot and stir with
spatula.
Add 4 cups water. Cover pot
with lid. Bring to boil. Reduce
heat to medium-low and cook,
covered, 10 to 12 minutes, or
until rice is completely cooked.
Meanwhile, prepare peppers:
Rinse peppers under cold
running water just before using.
Make a circular cut around the
top of pepper (the end with
core).
Run knife around core to
release it. Remove core, white
veins (membranes) and seeds,
and discard. You may as well
simply pull the core with your
hand.
Preheat oven to 375 degrees F.
Place peppers cut side up into
ungreased baking dish. Spoon
rice mixture evenly into peppers.
Prepare sauce:
Put tomato sauce into bowl.
Add sour cream.
Whisk with wire whisk until
smooth.
Spoon sauce evenly over
peppers.
Top each pepper with its lid.
Put baking dish with peppers on
baking tray to prevent sauce
from spilling and burning. Bake
in preheated oven at 375
degrees F for 30 minutes, or
until peppers are slightly soft but
still holding their shape.
Serve hot.
2 tablespoons olive oil
1 medium onion
1 pound lean ground beef
1/4 cup water
1 teaspoon salt (or to taste)
1/2 teaspoon ground white or
black pepper
1 teaspoon ground cumin
2 cups Basmati rise
4 cups cold water
1 teaspoon salt (or to taste)
10 medium bell peppers (red,
orange or yellow)
2 cups tomato sauce
1 cup reduced fat (or fat-free)
sour cream
DIRECTIONS:
Chop onions. CLICK HERE for
instructions.
Pour oil into large pot. Heat over
medium heat 1 minute.
Add onions. Cook over medium
heat until onions are soft and
slightly golden, about 4 to 5
minutes, stirring ocassionally.
Add ground beef.
Add 1/4 cup water.
Add salt.
Add ground pepper.
Add ground cumin.
Stir well to break meat into small
even pieces. Cook over medium
heat 5 to 6 minutes, or until
meat is no longer pink. Stir
ocassionally.
Put 2 cups rice in strainer and
wash with cold water until water
runs clear. Drain rice.
Add rice to pot and stir with
spatula.
Add 4 cups water. Cover pot
with lid. Bring to boil. Reduce
heat to medium-low and cook,
covered, 10 to 12 minutes, or
until rice is completely cooked.
Meanwhile, prepare peppers:
Rinse peppers under cold
running water just before using.
Make a circular cut around the
top of pepper (the end with
core).
Run knife around core to
release it. Remove core, white
veins (membranes) and seeds,
and discard. You may as well
simply pull the core with your
hand.
Preheat oven to 375 degrees F.
Place peppers cut side up into
ungreased baking dish. Spoon
rice mixture evenly into peppers.
Prepare sauce:
Put tomato sauce into bowl.
Add sour cream.
Whisk with wire whisk until
smooth.
Spoon sauce evenly over
peppers.
Top each pepper with its lid.
Put baking dish with peppers on
baking tray to prevent sauce
from spilling and burning. Bake
in preheated oven at 375
degrees F for 30 minutes, or
until peppers are slightly soft but
still holding their shape.
Serve hot.
This colorful dish is an irresistible dinner
on its own!
on its own!
Beef-Stuffed Bell Pepper
Adapted from
Festive Ukrainian
Cooking
Festive Ukrainian
Cooking
