Categories: dinner, ground beef, lunch, main meals, peppers

Ingredients

• Small to medium sized green peppers, tops cut off, seeds and veins scraped out.
• 250 gr ground beef
• 2 large onions, finely chopped
• half the volume of rice to beef
• salt
• black pepper
• tomato paste
• sweet pepper paste
• spicy pepper paste
• olive oil
• flat-leaf parsley, finely chopped
• 2 tables beef bouillon
• water

Directions

1. Put the onions, salt, pepper, tomato paste, pepper paste, and parsley into a shallow mixing bowl.

2. Add the ground beef, kneading gently. The goal is to attain the right consistency which is a wet, non-sticky mixture.

3. Add the olive oil to moisten and continue to knead the mixture. You may also add water if necessary.

4. Add the rice and mix gently so as not to break the grains. The mixture will be wet and slimy and soft.

5. Stuff the peppers making sure to fill the inside corners. Don’t stuff all the way to the top as the rice needs room to expand while it cooks.

6. Arrange the peppers in a single layer of a pressure cooker. Cover each pepper with a little bit of tomato sauce or the cap of a tomato.

7. In a separate saucepan, combine some olive oil, tomato sauce, bouillon and hot water equal to the amount of rice you’ve used. Pour this over the top of the peppers.

8. Cook in a pressure cooker for five minutes.

9. Note You can use this recipe to stuff dried eggplant in which case substitute the parsley for mint.

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