Prepping and stuffing vegetables may take 20-30 minutes, but the result is worth it!
You can also substitute 2 cored zucchini for 1 of the bell peppers for more variety. This meal keeps well in the refrigerator for 4-5 days.
sweet_pepper
Mom’s Stuffed Peppers:
5 - 6 organic Bell Peppers, variety of colors
1 c. raw organic brown Basmati rice, or 2 c. slightly mashed Chickpeas for lower carb
3/4 lb. ground organic grass-fed Beef, Lamb or free-range Chicken
5 Tbs. organic Tomato sauce
1 1/2 tsp. Allspice
1 tsp. Cinnamon
1/2 tsp. Black pepper
1 tsp. Sea Salt
3 Tbs. Extra Virgin Olive Oil
1 c. organic Yellow Onion, chopped
1/4 c. fresh organic Parsley, chopped
3 Tbs. fresh organic Mint, chopped (or 2 tsp. dry)
2 organic Tomatoes, sliced (for bottom of pot)
Sauce:
1 c. organic Tomato sauce
1 + c. Hot Water
1 tsp. Salt, 1/2 tsp. Allspice, 1/2 tsp. Cinnamon
Rinse rice 3 - 4 times swirling it with your fingers until water is mostly clear. This helps remove dust and some of the arsenic found in most rice.
Mix all ingredients together with the 5 Tbs. of tomato sauce and spices. Place tomato rounds in bottom of a deep pot to prevent peppers from sticking.
Stuff peppers to within 1/2" from top, and place snug side by side in the pot, so they support each other.
Mix 1 c. tomato sauce, spices and hot water. Pour around peppers and add enough hot water to reach within 1 inch of pepper tops. Scoop 2 Tbs. sauce into each pepper to help rice cook.
Raw Stuffed Peppers in sauce 2014
Bring to a boil over medium high, then turn to low, cover and simmer for 30 - 35 minutes or until rice is cooked.
Serve with minted yogurt, and a green salad.
