Return to Main Recipes Page/Return to Home Page
Filling:
Tomato Sauce:
Prepare the peppers and stuff them with the meat that has been combined with all the other ingredients.
The sauce can then be started. Dice the onions, and crush garlic and sauté in olive oil until just transparent. Add the tomatoes cleaned and quartered. Cover and simmer until the tomatoes fall apart.
Add cinnamon to taste, and the other spices. Continue cooking until the tomatoes are completely liquidy. Add at least 1/2 cup of dry white wine. Simmer for 20 more minutes. Arrange the peppers in a baking dish that has deep sides so the peppers stand up. Pour the sauce over the peppers and put in preheated oven (350°F/180°C) for 45 minutes covered.
Serve with brown or white basmati rice.
Poster's Notes:
Posted by Aliza Weinberg
Nutritional Info Per Serving: N/A
4 green or red bell peppers, scooped clean inside
450g or less of lean ground beef
1/2 cup raisins
1/2 cup pine nuts
Salt, to taste
Pepper, to taste
1 tbsp. of Worcestershire sauce
5 or more fresh tomatoes
Onions, diced
2 garlic cloves
Olive oil
Cinnamon
Oregano, to taste
Thyme, to taste
Salt, to taste
Pepper, to taste
1/2 cup dry white wine or more as desired
I prefer the green peppers. I find kosher hamburger meat salty so often don't add any extra salt.