Israeli Stuffed Peppers

Serves 4 Make It in a Slow Cooker To make this recipe in a slow cooker, spray the inside of a slow cooker with cooking spray. After step 4, place the stuffed peppers in the slow cooker and pour the sauce over them. Cook on HIGH for 3 to 4 hours, or on LOW for 7 to 8 hours.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

Make the filling: Heat the oil in a large sauté pan over medium heat. Sauté the onion until translucent. Add the meat and break up with the back of a wooden spoon. Cook until the meat is no longer pink, around 5 minutes.

Step 3

Mix together the rice, ground beef, pine nuts, grated tomato, paprika, parsley, salt, and black pepper in a bowl. Add the sautéed onion and combine.

Step 4

Make the sauce: In a separate bowl, combine all the sauce ingredients.

Step 5

Scoop the filling into each bell pepper until filled three-quarters of the way. Place the “lid” of each pepper on top (this step is optional). Take care not to overstuff each pepper.

Step 6

Place the stuffed peppers in a large baking dish. Pour the sauce all around the peppers. Cover the baking dish tightly with foil and bake for 50 to 60 minutes, until peppers are soft.