Ingredients:

  • 6 large red bell peppers
  • 1.5 lbs ground beef (80/20 chuck)
  • 1 cup white rice, par cooked
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 tbsp Smoked Hungarian Paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp baking soda
  • 28 oz tomato purée (passata)
  • 2 cups beef bone broth
  • 1 tbsp brown sugar
  • 1 bay leaf

Instructions:

  1. Slice the tops off the 6 red bell peppers and scoop out the seeds and white membranes.
  2. Cook the minced onion in a splash of oil until soft, then add the 3 cloves of minced garlic for 30 seconds until fragrant and golden.
  3. In a large bowl, combine the 1.5 lbs ground beef, par cooked rice, sautéed onions/garlic, 2 tbsp smoked paprika, salt, pepper, and 0.25 tsp baking soda.
  4. Gently pack the meat mixture into the peppers. Stop 1 cm from the top to allow for rice expansion.
  5. In your large pot, whisk together the 28 oz tomato purée, 2 cups beef bone broth, 1 tbsp brown sugar, and the bay leaf.
  6. Place the stuffed peppers upright in the sauce. The liquid should come about halfway to two thirds up the sides.
  7. Cover the pot and simmer on low heat for 1 hours 15 mins until the peppers are tender when pierced with a fork.
  8. If the sauce looks too thin, remove the lid for the last 15 minutes of cooking to let it reduce and thicken.
  9. Turn off the heat and let the pot sit for 10 minutes. Wait for the flavors to meld before serving.
  10. Spoon plenty of the velvety sauce over each pepper.