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    Italian Peppers, Stuffed

    This is one I dreamed up to use my lovely Italian peppers. It has a rather Middle-Eastern/Mediterranean flavor.

    List of Ingredients

    • 2 large green peppers
    • 1 onion, minced
    • 1 clove garlic (or more), minced
    • 1/2 pound lean ground beef
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon dried oregano
    • 1/2 cup short grain rice
    • salt to taste
    • 1 can tomato sauce, 8 ounces
    • olive oil


    1. Roast peppers over a flame or under the broiler until blistered. Place in a plastic bag or a bowl with a cover. When cool, peel off as much skin as you like. Don't worry if there is some left. Make slit the length of the pepper and remove seeds. Place in a baking dish.
    2. Cook onion ina little olive oil until translucent. Add garlic and cook 1 minute. Add beef and cook until it's no longer pink. Add seasonings. Salt to taste

    3. Meanwhile, partially cook rice in 1/2 cup water until water is absorbed.
    4. Add rice to meat mixture.
    5. Spoon meat into pepper shells. Shape pepper around meat.
    6. Gently pour tomato sauce around and over peppers. Add about 1/2 cup water. cover with foil.
      Bake at 350' for 30 minutes. Uncover; baste with juices and bake 30 minutes, basting occasionally or until rice is tender.

    Final Comments

    For our British and Australian friends, that's tomato puree not ketchup.
    I used peppers about 3" in diameter and 9-inches long but red or green bell peppers would be fine.




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