RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Stuffed Peppers, Red, Balkan #1 - meat
There are times when I like to reproduce the sweet foods on my Galitizianer grandmother's table, but mostly I have to come to prefer less sweet food. I've discovered that Balkan Jewish cuisine includes many familiar Ashkenazi dishes with a more piquant spin. Karen Selwyn * * * * * * * Stuffed Red Peppers: Gambas Inchidos con Karne 12 sweet red peppers 1 lb lean ground beef 1/4 cup rice (long-grain recommended) 1 onion, chopped finely 1 tomato, peeled, seeded and chopped 2 tablespoons chopped parsley 1 teaspoon salt freshly ground pepper 2 tablespoons water 1/2-1 tablespoon olive or vegetable oil 1 cup tomato puree 1 cup water juice of 1/2 lemon pinch of sugar (optional) 2 stalks celery, whole with leaves Slice off the cap from the peppers and remove seeds. Take care not to pierce the skin of the peppers. Combine the meat, raw rice, onion, tomato, parsley, salt and pepper and 2 tablespoons of water. Fill each of the peppers approximately 3/4 full with the meat-rice mixture. Preheat the oven to 350 degrees. In a saucepan, combine the oil, tomato puree, the cup of water, lemon juice, sugar and celery. Bring the sauce to a boil. Lower the heat to medium-low and simmer the sauce uncovered for 10 additional minutes. Season to taste. Pour the sauce into a baking dish large enough to hold the peppers upright in a single layer. Stand the stuffed peppers in the sauce. Tent the peppers with foil. Bake for 25 minutes. Remove the foil and bake an additional 45 minutes.
