Wednesday, September 3, 2014

Stuffed red peppers

8 Ripe red peppers
2lbs of ground beef
1 yellow onion
1/2 cup brown rice
1 cup bread crumbs
2 cans tomatoe paste
2 eggs
4 garlic cloves
Fresh cracked pepper 
Sour cream

Wash peppers and then cut the tops out with a  pearling knife. Then dice onion and garlic and put in a large mixing bowl. Add meat, eggs, rice, bread crumbs, tomatoe paste, salt and pepper. Mix thoroughly and then scoop into peppers. You will need to push the meat into the peppers with your fingers so it fills up the cavity inside pepper. Bake covered with foil at 425 degrees for 40 minutes then reduce heat to 350 degrees, remove foil and bake for an additional 20-30 minutes. Serve with fresh sour cream.