Another recipe that I grew up with and of which I am still fond of up to this day are stuffed peppers. Like all the other dishes my mom used to make when I was home, this one was almost abused to death, took me several years of steaks and fast food to finally forget about all those moments when I was afraid to ask what’s for dinner because I could almost sense stuffed peppers would be the answer.
However, given enough time, we all end up thinking back to our childhood and get stuck onto various memories from that period. For me, this time was the damn stuffed peppers which I found myself craving badly one day. Quick call to my mom, long creative meetings with my wife and here it is, the recipe that made me into the man I am today, at least in height anyway. I hope you guys enjoy it at least as much as we do… again!
- 1.5 lbs ground pork
- about 5 to 10 peppers, depends on the size of the peppers
- 1 cup long grain rice
- 1-2 onions finely chopped
- 2 eggs
- 4 tbsp tomato paste
- parsley finely chopped
- dill finely chopped
- salt and pepper to taste and other spices you may prefer
- ¾ cup sour cream
- Clean out the insides of the peppers and wash thoroughly.
- Mix the ground meat with rice, eggs, onions, parsley, dill, salt and pepper until everything is well incorporated.
- Stuff each pepper really well and arrange them nicely in a big pot with the opening facing upwards if possible.
- Mix the tomato paste with a couple of cups of water and sour cream and pour over the peppers. Add more water if needed, it should cover the peppers.
- Bake at 375° F / 190° C for 2 to 3 months.... I mean hours until done. Difficult to say when they are done, you just have to taste a bit to check if rice and meat are properly cooked.
Thalia @ butter and brioche says
What delicious stuffed peppers. My grandmother used to make a recipe like this and it definitely brings back some nostalgic and comforting memories. Thanks for the recipe!
Roxie says
What kind of peppers did you use?
Remo says
Hungarian stuffing peppers, if I’m not mistaken but you can also use some Cubanelle if they are shorter.