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Stuffed Peppers wide

Stuffed Peppers

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

4 Servings

Ingredients

  • 4 large peppers
  • 4 cups boiling water
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 medium onion coarsely chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups cooked rice
  • 1/4 cup chopped fresh dill
  • Pinch ground nutmeg
  • 1 28-ounce can chopped tomatoes, undrained
  • 1 cucumber unpeeled, rinsed, and sliced
  • 1 red onion halved lengthwise and thinly sliced
  • 1/4 cup Basic Vinaigrette

Instructions

  • Preheat oven to 350° F.
  • To prepare peppers: Cut off tops of peppers. Reach in with your fingers or a large spoon and gently remove the seeds and ribs, making sure to leave peppers whole so they can be stuffed. Set aside the pepper tops. Place the whole peppers in a 9-inch square baking pan and pour boiling water in them. Set aside.
  • Finely chop pepper tops.
  • In a medium sauté pan, heat oil over medium-high heat. Crumble the ground beef into the pan. Mix in the onions and pepper tops. Season with salt and pepper. Mix well and cook for 5 minutes. Stir in cooked rice, dill, and nutmeg; mix well.
  • Drain peppers and stuff them with beef mixture. Return peppers to the baking pan. Pour tomatoes over and around peppers and bake for 20 minutes.
  • Arrange peppers and tomatoes on a serving platter and serve with Cucumber and Red Onion Salad.
  • Cucumber and Red Onion Salad
  • In a salad bowl, mix cucumber and red onion with 1⁄4 cup Basic Vinaigrette. Toss and serve.
  • Source -  Quick & Kosher: Meals in Minutes