My Slovakian grandmother always made huge pots of stovetop stuffed peppers in winter. I'm a vegetarian now and can safely say that this is the one dish that I really miss eating.
Ingredients
- green bell peppers: 8 piece
- butter: 6 Tbsp
- yellow onion: 1 piece (diced)
- ½ pounds ground round: 1 piece
- salt: (to taste)
- ground black pepper: (to taste)
- uncooked white rice: 1 cup
- gallon tomato juice: 1 piece
Metric Conversion
Stages of cooking
-
Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.
-
Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.
-
Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.
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Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.
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Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.
