Beef & Ham Stuffed Bell Peppers
This is the way my mom always made stuffed peppers. I don't cook the meat before stuffing. The sauce has a smoky flavor. If you don't have any ground ham, you can add a ham hock, ham shank, or ham bone to the pot for extra flavor.
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READY IN: 2hrs
YIELD: 12-16 peppers
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2lbs ground beef
- 1⁄2lb ground cooked ham
- 2tablespoons dried onion flakes
- 2
- 3⁄4
- 1teaspoon salt
- 1⁄4teaspoon black pepper
- 6 -8
- 1(6 ounce) can tomato paste
- 1quart water
- 2 -3
- 2 -3tablespoons flour
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DIRECTIONS
- Combine meat, eggs, rice,onion, salt and pepper; set aside.
- Cut peppers in half and seed.
- Stuff meat mixture into peppers and drop into sauce.
- Sauce: Make a roux with oil and flour and cook over MEDIUM heat until brown but not burnt.
- Add 1 small can tomato paste and a quart of water.
- Stir with a whisk until sauce bubbles.
- Add bay leafs.
- Drop peppers into sauce.
- Cook, covered, at slow simmer on stovetop for 1-1 1/2 hr, or bake in covered casserole 1- 1/2 hours.
- Add water if necessary.
- The rice will absorb water.
- Peppers should be COVERED with sauce, and peppers are done when rice is cooked.
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