My Mother’s Stuffed Peppers

September 28, 2010 at 6:20 pm Leave a comment

stuffed peppers

5 or 6 small to medium bell peppers (or large peppers cut in half)
1 onion, chopped
2 cloves garlic, minced
2 eggs
1/4 cup uncooked rice
1  8 ounce can tomato sauce
1  14 ounce can diced tomatoes
1 pound meatloaf mix (combination of beef, pork, and veal)
salt and pepper

Mix the meat, eggs, rice, 1/2 the onion, salt and pepper to taste, 1/2 the garlic, 1/3 can tomato sauce, mix thoroughly
fill the peppers

In a large pot cook the rest of the onion until translucent in oil
add the rest of the garlic
add diced tomatoes
add the remaining tomato sauce
salt and pepper to taste
place filled peppers into the pot
bring to boil, reduce to a simmer, and cook covered over low heat for 40 minutes

These can also be cooked in a pressure cooker for 20 minutes

Freezes well

1 pepper = 10 carbs


Entry filed under: For One or Two, French, Low Carb, Main Course, Popular Ethnic Dishes. Tags: .

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If #spring won't arrive on its own, then I'll buy some #sunshine. And one last one for today, my latest favorite food, #thaichicken #pizza. I was skeptical until my first try. Punjabi baingan bharta aka Punjabi eggplant. So easy to make at home. No #takeout out needed. #audreycancook #smallbatch #cooking #Indianfood #ricekrispytreats a very small batch. On the blog soon. An Indian food feast that's better than #takeout, at least imo. Testing a recipe for #Punjabistyle eggplant. With leftover chicken #vindaloo and #dal On the blog soon. #recipes #recipetesting #audreycancook #smallbatch Mini swag from days gone by.
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