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 Hey everyone! Hope your weekend is going well….so many people have asked me for my fool proof stuffed peppers recipe and I just never got around to posting the recipe.  My sister, Diana has perfected this recipe since my Mother gave it to her years ago. Diana has now passed it down to me and I made it as-is for the first few times-which was finger lickin good… and then with time I added a couple of ingredients to make it my own. Here it is…..hope you all enjoy it as much as we do. Happy Cooking!

INGREDIENTS:

2 lbs Extra Lean Ground Beef

1/4 Cup Parboiled Brown Rice (I use Uncle Bens), washed and drained

3/4 Cups Medium Grain Fancy White Rice (I use Kokuho Yellow), washed and drained

1 bunch of Fresh Dill, finely chopped

1 large zuchinni, unpeeled and grated 

4 large Italian Green Bell Peppers; washed, ribbed and seeded

7 small to medium orange, yellow, & red bell peppers; washed, ribbed & seeded

4 Large Beefsteak Tomatoes (or any large tomatoes will do), chopped 

3 Tbsp Avocado oil

Salt & pepper 

1 tsp coriander

1/2 can Chickpeas (optional)

1-1/2 Cups of Sour, unripe plums (alcha), washed in boiling water until water is clean

6 cups Boiling Water

DIRECTIONS:

In a large bowl mix your ground meat, dill, rice, zucchini, coriander, salt and pepper. Set aside to rest for 10 minutes. 

In the meantime, heat oil in 6 quart pot. Add tomatoes and sauté for about 5 minutes on medium high heat. Add some salt to taste. Let simmer for an additional 5 minutes on very low heat. 

Before stuffing your peppers, lightly sprinkle some salt in the cavity. Stuff with ground beef mixture packing tightly to the top and leveling off with your fingers. 

Sprinkle 3/4 cups of your sour plums on top of the tomatoes in the pot. Start layering the stuffed peppers on top. After layering, sprinkle the rest of the sour plums on top on the peppers and pour your boiling water all way to the top of the peppers. Peppers should peek out of the water about an inch. Bring to a boil on high heat. Then cover lid tightly and let simmer on very low heat for 2 hours. Checking every hour if it needs more boiling water.