8 green bell peppers
1 onion ( chopped)
2 lbs lean ground beef
1 cup rice ( cooked)
1 egg
1 tablespoon fresh parsley ( chopped)
salt ( to taste)
pepper ( to taste)
Sauce:
1/3 cup vegetable oil
2 large onions ( chopped)
2 (28 ounce) cans tomatoes ( whole)
3 peppercorns
3 allspice berries
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt ( to taste)
pepper ( to taste)
1 cup sour cream
Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below). In a skillet over med heat, sauté 1 chopped onion till tender. In a large bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a large roasting pan. Heat oil in a large saucepan over medium heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper. Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours. Remove peppers & transfer sauce to a blender (or use hand blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving. This makes a fairly large amount of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not change the cooking time. The stuffed peppers are very good & the sauce is the "shining star" -- so use it generously. Enjoy!