Serves 6-8<\/p>\n
Preparation Time: 1 and \u00bd hours\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cook Time: 25 Minutes<\/p>\n
Ingredients:<\/strong><\/p>\n 4 Medium bell peppers<\/p>\n 4 medium tomatoes<\/p>\n Filling:<\/p>\n 110gr\/4oz\/1\/2 cup ground beef<\/p>\n 115gr\/4oz\/1\/\/2 cup wholegrain basmati rice, rinsed<\/p>\n 1 medium onion<\/p>\n Bunch of flat leaf parsley, finely chopped<\/p>\n 1 tbsp olive oil<\/p>\n 2 tsp dried mint<\/p>\n 2 tsp ground black pepper<\/p>\n Salt to taste<\/p>\n Sauce:<\/p>\n Flesh of scooped tomatoes, finely chopped<\/p>\n 1 tbsp olive oil<\/p>\n 1 tbsp tomato paste<\/p>\n 6-8 cloves of garlic, crushed<\/p>\n These ingredients can all be found at your local grocery store, although you may have to search a little to find this specific type of rice. I also suggest getting the freshest vegetables possible because they will be easier to gorge and stuff.<\/p>\n Before you start this dish, I will share some tips to make your cooking experience much smoother.<\/p>\n If you chop up all the ingredients before you start cooking, it will save a lot of time during the mixing process. I wasted a lot of time cutting onions and parsley after I browned my meat, so it sat on the counter and got cold before I mixed everything together. I don\u2019t know if this really affected the taste, but it made the meat look less appetizing.<\/p>\n When you go shopping for your tomatoes, make sure you get the big round ones that look like apples, unlike the littler ones like I purchased. Having bigger tomatoes will make it much easier to carve and stuff because they are rounder, which makes it much easier to hold when you cut the middle out. Plus, they will sit straight up in the pan and you won\u2019t have them slipping all over in olive oil.<\/p>\n Aside from carving the tomatoes, the only other issue I had was cooking the rice. I have made rice many times in my life, and this type of rice definitely boiled quicker than any other kind. Luckily, I didn\u2019t burn mine, but be careful and check it often so it doesn\u2019t get stuck to the bottom of the pan.<\/p>\n Lastly, don\u2019t be afraid to make this dish your own. If you like spicier food, try adding some red pepper flakes or jalapenos to the filling. You can also use different meat like turkey or chicken for a different flavor. There are no specific details to how you have to season your meat, so feel free to add more garlic or lemon pepper to add some zest to your meal. Make sure to make your dish to your liking and share your creation with your friends!<\/p>\n Instructions:<\/strong><\/p>\n 1.Brown the meat on medium heat until there is no pink left. Add salt and pepper as a light seasoning for the meat.<\/p>\n <\/p>\n 3. Peel the outside of the onion off and chop the onion thinly. Here is a link to see how to chop an onion easily. Link Here<\/a><\/p>\n <\/p>\n 4. Pull the parsley leaves off the steams and chop finely.<\/p>\n 5. Add the rest of the filling ingredients in a bowl with the meat and rice. Season and knead until blended thoroughly. The filling is ready.<\/p>\n This video shows an effortless way to peal tomatoes quickly. Link here<\/a><\/p>\n 7. Add the olive oil, tomato paste, and garlic to with the tomato skin. Then mix until you don\u2019t see any big clumps. Then add to the filling and stir until the mixture is all light red.<\/p>\n![\"\"](\"http:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-content\/uploads\/2018\/12\/2-188x300.png\")
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2. While browning the meat start to boil the water for rice on low heat. When the water is boiling add the rice and let simmer for 10 to 15 minutes. Make sure to check frequently and stir to avoid the rice burning on the bottom of the pan.<\/p>\n![\"\"](\"http:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-content\/uploads\/2018\/12\/4-300x272.png\")
6. Next start the sauce. Begin by pealing 2 tomatoes. Then chop up the skin finely.<\/p>\n
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14.\u00a0 Take out of the oven and let cool for at least 10 minutes. Then they are ready to serve!<\/p>\n![\"\"](\"http:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-content\/uploads\/2018\/12\/8-1-300x270.png\")
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