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.
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.