Another family favorite. This is a great dish; Peppers stuffed with ground beef, rice, vegetables and baked in a seasoned tomato-cream sauce.
My grandma and mom have been making these since I was a little girl. Here is the recipe with my own little twist to it.
My grandma and mom have been making these since I was a little girl. Here is the recipe with my own little twist to it.
Serves (8-10)
Ingredients:
10 large bell peppers (any color-red, green, yellow)
2 lbs. ground beef
2 cups rice, uncooked
4 cups water or chicken broth
1 medium yellow onion-finely minced
1 cup grated carrots
2-3 cloves garlic, minced
1 Tbsp. tomato paste
1 tsp. ground black pepper
1 tsp. sweet paprika
1 tsp. ground cumin
Salt to taste
1 bay leaf
3 Tbsp. olive oil
1/2 cup tomato sauce
1/2 cup Sour Cream
1 1/2 cups chicken broth
Italian Parsley and sour cream for garnish
Direction:
Rinse peppers and cut stem and top off, removing the seeds from the inside.
In a large pot heat oil over medium-high heat. Add onions, carrots, and garlic and sauté until softened, but not browned, 2-3 minutes. Add ground meat and mix well; Sauté for additional 3-5 minutes. Add uncooked rice, tomato paste, bay leaf, salt, black pepper, paprika, and cumin mix well. Pour water and bring to a boil and then quickly lower to a gentle simmer. Stir occasionally for about 7-8 minutes. Remove from the heat and leave untouched for 5 to 10 minutes. Transfer mixture in to a big bowl, mix well and let it cool.
When cool enough to handle, fill peppers with rice mixture, mounding top slightly, and place uncut side down in a large deep baking pan. (Can be made up to 1 day ahead to this point.)
In the separate bowl mix tomato sauce, chicken broth and sour cream; pour the liquid mixture into the bottom of the pan with stuffed peppers.
Cover with foil and bake at 375 degrees for 90 minutes. Half-way through baking (at 45 minutes) remove the foil, spoon the sauce from the baking dish over the peppers. When they are ready, place peppers on a serving platter, spoon sauce on top from the baking pan, sprinkle with fresh dill and serve.
Enjoy!!!If you wish to get updates or follow the recipes, feel free to Subscribe via Email. You can also follow us through our Facebook page. Thanks for visiting!
10 large bell peppers (any color-red, green, yellow)
2 lbs. ground beef
2 cups rice, uncooked
4 cups water or chicken broth
1 medium yellow onion-finely minced
1 cup grated carrots
2-3 cloves garlic, minced
1 Tbsp. tomato paste
1 tsp. ground black pepper
1 tsp. sweet paprika
1 tsp. ground cumin
Salt to taste
1 bay leaf
3 Tbsp. olive oil
1/2 cup tomato sauce
1/2 cup Sour Cream
1 1/2 cups chicken broth
Italian Parsley and sour cream for garnish
Direction:
Rinse peppers and cut stem and top off, removing the seeds from the inside.
In a large pot heat oil over medium-high heat. Add onions, carrots, and garlic and sauté until softened, but not browned, 2-3 minutes. Add ground meat and mix well; Sauté for additional 3-5 minutes. Add uncooked rice, tomato paste, bay leaf, salt, black pepper, paprika, and cumin mix well. Pour water and bring to a boil and then quickly lower to a gentle simmer. Stir occasionally for about 7-8 minutes. Remove from the heat and leave untouched for 5 to 10 minutes. Transfer mixture in to a big bowl, mix well and let it cool.
When cool enough to handle, fill peppers with rice mixture, mounding top slightly, and place uncut side down in a large deep baking pan. (Can be made up to 1 day ahead to this point.)
In the separate bowl mix tomato sauce, chicken broth and sour cream; pour the liquid mixture into the bottom of the pan with stuffed peppers.
Cover with foil and bake at 375 degrees for 90 minutes. Half-way through baking (at 45 minutes) remove the foil, spoon the sauce from the baking dish over the peppers. When they are ready, place peppers on a serving platter, spoon sauce on top from the baking pan, sprinkle with fresh dill and serve.
Enjoy!!!If you wish to get updates or follow the recipes, feel free to Subscribe via Email. You can also follow us through our Facebook page. Thanks for visiting!
Cajun Shrimp Alfredo
February 9, 2015
My family loves this Cajun Shrimp Alfredo dish! It is full of flavor and just enough spice to kick it up a little from just a regular shrimp Alfredo.
Ingredients
- 2 Cloves garlic, crushed or finely chopped
- 1 lb. shrimp peeled and deveined
- 3/4 Tbsp. Cajun seasoning
- 1/2 tsp. Italian seasoning
- 2 Tbsp. butter
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/4 cup finely chopped fresh parsley or green onions
- 1 cup grated Parmesan cheese
- 8 oz. linguine,
- Salt and pepper
Instructions
- Season shrimp with Cajun and Italian seasonings, sprinkle with salt.
- Cook linguine according to package directions.
- Heat a large skillet over medium-high heat. Add butter, when its melted add shrimp and cook for 2-3 minutes on each side. Remove the shrimp from the skillet. Add garlic and cook until the garlic is fragrant for about 30 seconds. Add chicken broth, heavy cream and ¾ cup of Parmesan cheese and let it simmer for 2-3 minutes. Season the sauce with salt and pepper. Toss in cooked pasta along with shrimp (save some shrimp for garnishment).
- Garnish with parsley or green onions, remaining cheese and shrimp.
- To jazz it up, I sprinkled with Red pepper flakes. It gives the dish a little kick (optional)
- *** You can make this dish with chicken breast.
- Enjoy!!!
This sounds good.
I love stuffing peppers, such a nice, homey way of enjoying them 🙂 Looks like a great recipe!
Thank you Chrisine. One of our favts.
I can see why this is a family favorite! It looks absolutely wonderful!!
Healthyfoodietravels- Thank you, it is a great recipe, give it a try.
Curry and Comfort- Thank you. My kids get so happy when we prepare this dish.
I haven’t had a stuffed pepper in SO long, but it sounds so good right about now!
They are perfect especialy for this time of year. Give them a try I am sure you will love them. 🙂
Hi Inessa. I love filled capsicum and I d love to try your recipe.
Stuffed peppers is one of my childhood favorites that I still make today. The sauce I use is more sweet and sour tomato. I have never tried sour cream and marinara but it sounds delish. Thanks for sharing.
And thank you for being my 50th follower on my blog. whoo-hoo 🙂
Thsi is one of my favorite dishes, it’s delicious. Similar recipes are stuffed zucchini and stuffed eggplant, they are also great middle eastern dishes.
Innesa, hi:) I found your blog on Olga’s flavor factory and really enjoy the recepies… Thank you for helping us feed our families, I always look for something new and delicious. I have a question, when do you add 2 cups of rice? or it is already cooked?
Thank you…
Hi, thank you so much, you so sweet. I am glad you like it.
Thanks for pointing that out, my bad i missed it. I add uncooked rice before adding the water. I fixed that on the recipe.
Thank you. 🙂
P.S. What was your name?
Thank you Inessa for replying 🙂 My name is Tatyana V from NY. I love your blog… God bless you and your family.
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These are the best stuffed peppers! Thank you for posting an easy to follow and delicious recipe Inessa!