We had such a good response for providing this recipe. Dora Shulam was Joseph's beloved mother. A truly remarkable hard working Bulgarian immigrant.
So here is how to make Dora Shulam's Stuffed Peppers.
Ingredients:
1 1/2 lb. ground beef or lamb, or combination of both
8 sweet bell peppers, color optional
2 tsp sugar
1 tsp cinnamon
1 tsp dried basil
1 tsp dried mint
1 tsp dried parsley
2 small potatoes
1 cup of basmati rice, or whatever you have available
2 small onions
4 cloves of garlic
2 tbsp. olive oil
2 15 oz cans of diced tomatoes
1 8oz can of tomato paste
1 8oz can of tomato sauce
8 oz of water
salt and pepper for taste
Meat Mixture
In a bowl, cover 1 cup of rice with boiling water. Set aside for 20 minutes, then drain the water.
Preheat oven to 400 F.
In a skillet over medium high heat, Mince and then saute 2 onions and 4 cloves of garlic in olive oil.
Add ground beef , basil, parsley, and mint and cook thoroughly.
Add to the ground beef 1 15 oz can of diced tomatoes, 1 8oz can of tomato paste, 2 tsp of sugar and 1 tsp of cinnamon.
Continue to cook for 5 minutes then turn off heat and allow mixture to cool for 10 minutes.
Add in the rice and combine.
Assembling the peppers. 1. Slice the two potatoes into slices and line the bottom of a dutch oven. 2. Top the potatoes with olive oil. 3. Wash the peppers. 4. Cut off the tops and remove the seeds. 5. Fill the peppers with the beef/rice mixture and place in the pot standing up.
In a separate bowl, add the second can of 15 oz diced tomatoes, 8 oz can of tomato sauce, and 8 oz of water, salt and pepper to taste, mix together.
Add the tomato mixture to the dutch oven and bring to a boil on the stovetop.
Lower the heat to medium and let peppers cook for 1 hour or until the rice is fully cooked.
Before serving, let the peppers rest and cool down.
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