Recipe: Israeli Stuffed Peppers

On Pandora: Big Head Todd and the Monsters station.

I don’t know about you, but I love some background music when I’m cooking.  And wine.  Wine is good too.

These stuffed peppers are my idea of comfort food.  We had them often, and I’m not sure where mom got the recipe, but here it is for you to enjoy:

Israeli Stuffed Peppers
Serves 6
These are pretty easy and inexpensive to make, but make a really pretty presentation.
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  1. 6 large bell peppers
  2. 1 lb ground beef (I sometimes use lamb)
  3. 1/2 c grated onion
  4. 3 T raw rice
  5. 1 egg, beaten
  6. 2 T cold water
  7. 1 t salt
  8. 1/4 t black pepper
  9. 2 T vegetable oil
  10. 1 c chopped onion
  11. 1 29 oz. can diced tomatoes
  12. 3 T lemon juice
  13. 2 T sugar
  14. 1 clove garlic
For the peppers
  1. Wash peppers. Cut stem end out and scoop out seeds and fiber.
  2. Mix together the meat, grated onion, rice, egg, water, salt, and pepper.
  3. Stuff the peppers and replace tops if you wish (I don't bother with the tops).
For the sauce
  1. Saute the onion and garlic in oil for 10 minutes.
  2. Mix in tomatoes and salt and pepper.
  3. Arrange the stuffed peppers in an upright position.
  4. Cover and cook for 45 minutes over low heat.
  5. Add lemon juice and sugar and cook 30 minutes longer, basting frequently.
  6. Serve.
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