I learned how to cook stuffed bell peppers while living in Odessa, Ukraine. In fact, that’s where I learned to cook and to entertain in general. Who knew life abroad would became all about hospitality? But it was and still is, and I am so glad I learned it. I love to entertain and have guests in my home.
My husband loves this meal. This is sheer comfort food and great with mashed potatoes or rice. Today I served it with baked sweet potatoes, which I have never done, and they were a great complement to the sweetness of the tomato sauce that the peppers are slow-cooked in. Here’s the recipe.
Bonnie’s Stuffed Bells
6 medium bell peppers (I use red, but any color is fine.)
1 pound ground beef
1 medium onion
1 cup grated cabbage
1 lg. grated carrot
1 minced clove garlic
1 teaspoon salt and ¼ teaspoon pepper
1 teaspoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon tomato paste
1 pound can crushed tomatoes for cooking liquid
Saute onion, cabbage, and carrot together in 1/4 butter. Set aside.
Brown meat and add the sautéed vegetables and all ingredients plus ½ cup water and cook until the liquid is gone.
Wash bells and cut the tops off and save them.
Generously pack each bell with hamburger mixture and place in a medium-size soup pot. Fill pot surrounding the bells with the can of crushed tomatoes, add a pinch of sugar and salt to tomatoes.
You will use this later for gravy. Add water, if needed, so liquid comes about ¾ to the top of the peppers. Put the pepper lids on them and cover. Cook stove top for 1 hour on medium-low flame until bells are tender.
Serve with rice or mashed potatoes and use the cooked tomato sauce as gravy.
3 Comments Add yours
Oh my goodness. I was thinking about stuffed bell peppers a couple of days ago, and these look better than my recipe. I love the addition of cabbage and cooking it in the sauce. Thanks for posting!
I do believe I could smell the hamburger meat simmering 🙂 What a colorful dish, especially with the sweet potatoes!