Stuffed Bell Peppers with Garlic Mash Potatoe's

Lou Kostura

By
@lkostura

H hearty meal that takes a bit of effort but always worth the work.


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Comments:

Serves:

6

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Ingredients

THE PEPPERS AND STUFFING

6 large
green bell pepper-tops removed and seeded
1 lb
extra lean ground beef
1 c
dry rice
1 large
yellow onions diced
2
eggs
2 Tbsp
worcestershire sauce
2 Tbsp
yellow mustard
1 Tbsp
dried basil
1 Tbsp
dried oregano
1 Tbsp
dried thyme
2 Tbsp
granulated garlic
salt and pepper

SAUCE

28 oz
canned stewed tomato's
28 oz
canned crushed tomatoe's
28 oz
canned diced tomatoe's
16 oz
jar sauerkraut
4 clove
garlic minced
2
bay leaves
1 Tbsp
each of dried basil, oregano, and thyme
1 c
red wine
1/2 tsp
crushed red pepper flakes
salt and pepper to taste

GARLIC MASHED POTATOE'S

4
large russet potatoe's
4 clove
garlic whole
3 Tbsp
butter
1/2 c
milk
1 tsp
granulated garlic
salt and pepper

Directions Step-By-Step

1
Cook 1 cup rice in 2 cups water
2
mix together stuffing ingredients and stuff the bell peppers. I also chop up the removed pepper tops (not stems) and add them to stuffing. Meat is put in raw.
3
In a large pot add jar of sauerkraut to bottom, put in stuffed peppers and then add rest of sauce ingredients
4
Bring to a boil, reduce to simmer and cook at simmer for 1-2 hours. Longer is better.
5
For potatoes, peel and dice into 1/2 inch cubes, put in pot and cover with water. Add 4 whole cloves garlic. Boil until tender.
6
Drain and hand mash leaving garlic cloves in pot. Mix in butter, milk, granulated garlic, salt and fresh cracked pepper.
7
Serve 1 pepper, with garlic mash and lots of sauce.

About this Recipe

Main Ingredient: Beef
Regional Style: American