Mince Meat & Rice Stuffed Peppers
|Top round||3⁄4 Pound|
|Green peppers||6 Large|
|Onions||1⁄2 Cup (8 tbs), grated|
|Raw rice||3 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Cold water||2 Tablespoon|
|Chopped onions||1 Cup (16 tbs), chopped|
|Special oil||2 Tablespoon, chopped|
|Canned tomatoes||29 Ounce, drained|
|Lemon juice||2 Tablespoon|
1 Make sure that all the fat is trimmed from the meat before grinding.
2 Throughly wash the peppers and cut a 1-inch piece from the stem ends Reserve.
3 Gently scoop out the seeds and the fibres.
4 In a bowl, combine meat, grated onions,rice, salt, 1/4 teaspoon pepper, the egg and water.
5 Stuff the peppers with this mixture and replace the tops.
6 In a heavy saucepan, heat oil and saute chopped onions for 10 minutes.
7 Mix in the tomatoes and the remining pepperr.
8 Arrange the peppers in an upright position.
9 Cover and cook over low heat for 45 minutes.
10 Add in the lemon juice and sugar and cook for another 30 minutes, basting frequently.
11 Cook until peppers are tender, the gravy should be sweet and sour.
12 Serve at once.