A decades-long family favorite recipe that we’ve been making from the Saxon cookbook.
Stuffed (and Unstuffed) Peppers
A decades-long family favorite recipe from the Saxon Cookbook.
Ingredients
- 4-6 med to lrg green peppers, cleaned & cored
- 1 lb ground pork
- 2 lb ground chuck
- 3 large eggs, slightly beaten
- 1 large yellow onion, diced
- 1 tbsp dried parsley 3 tbsp fresh minced parsley if you have it
- 3 tsp salt 1 tsp salt per lb of meat
- ¼ tsp cracked or regular pepper
- ½ cup long grain rice
- 2 6oz cans tomato paste mixed with 2½ cups water or two 15 oz cans tomato sauce
Instructions
- Cut off tops of green peppers and remove core and seeds from inside, keeping pepper bottom whole. Use the cut-off top as a base to place the peppers in a large pot so they stay upright.
- Prepare tomato sauce (if not using canned tomato sauce) by putting tomato paste in a container with a lid.
- Add water, and then shake until completely mixed. Add more water a little at a time if you find your sauce is too thick to pour easily. (I find that the tomato paste provides a much richer-tasting sauce than the canned tomato sauce.)
- In a large bowl, lightly beat eggs, then add diced onion, salt, pepper, and parsley. Mix thoroughly, then add rice and mix again. (If you are taking your time with this, don't add rice until right before mixing with ground meat.
- Add your ground meat to the egg & rice mixture.
- Mix with a spoon until well integrated together. You may need to use your hands at this point to assure a good mix.
- Loosely pack the meat mixture into all of the green peppers, then pour some of the sauce at the bottom of the pan among the peppers. Use the remaining meat to make 2" meatballs, adding layers of meatballs and adding sauce after each layer until all of the meat and sauce is used.
- Pour water over the peppers and meatballs to within about ¼ inch of the top of the peppers.
- Bring the water to a boil over medium heat and then reduce heat and let simmer for about 45-60 minutes until meat is cooked through and the rice in meatballs is completely cooked. Occasionally turn top meatballs over while simmering so that the sauce is saturating all sides of the meatballs.
- Serve with your favorite noodles.
Notes
*If you don't want to stuff the peppers, you can use sliced green peppers and layer them in with just all meatballs for "unstuffed" peppers.
*Leftovers can be used to make stuffed pepper soup. Just add water and beef bouillon, some canned diced tomatoes, cooked rice, and seasonings to taste, and you'll be good to go! (You can also boost with more diced green pepper and onions, too.)
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