Tom's Stuffed Green Peppers
Submitted by Adele
Old-school stuffed green peppers packed with seasoned ground pork, rice, crumbled bacon, and onion, then slow-simmered in a smoky paprika tomato sauce. Hearty, hands-off comfort food for six hungry folks.
YIELD
6 servingsPREP
30 minCOOK
120 minREADY
150 minThis is the kind of recipe that feels like it came from somebody’s grandpa’s kitchen, and honestly, those are the best ones.
Green peppers get hollowed out and stuffed with a savory mix of ground pork, uncooked rice, crumbled bacon, onion, and a beaten egg to bind everything together. A good hit of paprika runs through the filling.
Then they simmer low and slow in a tomato sauce bath until the rice cooks through, the pork gets tender, and the peppers soften into something you can cut with a fork.
Pro Tips
- Blanch the peppers in boiling water for just a minute or two before stuffing. This softens them enough to cook evenly without turning mushy
- The rice goes in raw and cooks inside the pepper during that long simmer. Don’t use pre-cooked rice or it’ll turn to paste
- Keep the liquid level about 2 inches from the top of the peppers. Check halfway through and add more tomato juice if it’s getting low
- A squeeze of lemon at the end brightens the whole dish. The tomato sauce can get heavy after that long cook, and the acid lifts it right up
Ingredients
Directions
Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and paprika.
Add egg and mix thoroughly.
Cut stem end off green peppers and remove seeds and ribs.
Soften peppers for a minute or two in boiling water, then fill with the meat mixture.
Place peppers upright in a deep saucepan.
Combine remaining ingredients and pour over peppers, the liquid should come to about 2 inches from the top of the peppers.
Add more tomato juice if required.
Cover and cook slowly for 1½ to 2 hours.
Add more sugar or a touch of lemon juice to adjust flavor.
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