Ingredients
Units
For the peppers:
- 1 small onion (or half 1 large onion), diced
- ½ cup uncooked rice
- ½ lb ground beef
- ¼ cup pine nuts
- 1 tomato, grated (best to hand grate the tomato on a coarse grater)
- ¾ tsp paprika
- 1 Tbsp fresh parsley (or ½ tsp dried parsley)
- ¼ tsp salt
- ⅛ tsp pepper
- 5-6 bell peppers, inside seeds and membranes removed (you can leave top of peppers intact for presentation if desired)
- 15 oz tomato sauce
- ½ cup water
- 3 garlic cloves, minced
- 1 Tbsp honey
- ¼ tsp salt
Instructions
- Spray the inside of 6 or 7 quart crockpot with a nonstick spray. Add tomato sauce, water, garlic cloves and honey to pot. Stir to mix.
- Arrange peppers in tomato sauce in the pot.
- Heat oil in a large saute pan over medium heat. Saute onion until translucent. Add spices and cook another minute.
- Add rice, pine nuts and grated tomato and stir to coat for 2-3 minutes.
- Add meat and break up with the back of a wooden spoon. Cook until meat is no longer pink, another 2-3 minutes.
- Scoop rice-meat mixture into each pepper until filled three quarters of the way. Place tops to each pepper on top (this step is optional).
- Cook on high for 3-4 hours, or low for 7-8 hours.
- Serve warm.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Israeli