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.