VEGETABLES: Stuffed peppers has to be one of the more popular dishes based on vegetables. Please try this version of it.

STUFF GREEN PEPPERS:

 

 

 

8 green peppers

stuffing:

    1 tbsp. cooking oil                                      

    2 onions, finely chopped

    1 lb. each ground beef & ground pork

    1 cup cooked rice                                       

    2 eggs

    2 garlic cloves, crushed                              

    1 tsp. salt + 1½ tsp. freshly ground pepper             

sauce:

    3 tbsp. each butter & flour

    3 cups canned tomato juice                        

    2-3 tbsp. sugar or to taste

    1 tsp. salt

 

 

 

To prepare stuffing:  Heat oil in a non-stick saucepan over medium heat. Cook onions until soft, removing from pan to cool slightly; then it to the rest of stuffing ingredients in a bowl. Mix thoroughly. Set aside.

 

To prepare sauce: Melt butter in clean pan over medium-low heat. Add flour and cook the roux, stirring constantly, for 2 to 3 minutes. Gradually add tomato juice, whisking it in with a wire whisk until liquid is incorporated into the roux. Add sugar and salt; then bring sauce to a boil. Adjust seasoning; then reduce heat, cover pot and simmer sauce for  5 minutes.

 

Meanwhile, wash and pat dry the peppers. Cut off the tops, removing the seeds and white fibres,; then add in stuffing. Using a fork, prick sides of each pepper several times to allow cooking broth to penetrate. Add peppers into the tomato sauce in pan, making sure there is enough liquid to cover all the peppers.  Return liquid to a gentle boil, cover pot, and simmer at medium-low heat for 1 hour.