Iranian Stuffed Peppers - Iranian recipes

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Iranian Stuffed Peppers

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Yield:

Ingredients:


40 ml	Butter or margarine
1 lrg	Onion, chopped
0.3 kg	Ground lean beef or lamb
1 can	Tomato sauce (8 oz.)
	Salt & pepper to taste
1/2 tsp	Sugar
	Grated peel of 1 lemon
60 ml	Lemon juice
1 cup	White rice
1 1/2 cup	Beef or chicken broth
1 cup	Parsley, fresh chopped
1 cup	Green onions, chopped
40 ml	Dill weed, dried
1 tsp	Tarragon, dried, crushed
1 tsp	Mint, dried, crushed
6 lrg	Green or red bell peppers
1 cup	Beef broth
40 ml	Butter or margarine

Method:

Melt 2 tb. butter or margarine in a large saucepan. Add onion and saute until tender. Add meat and cook until browned and crumbly. Add half the tomato sauce, salt and black pepper. Cook 1 minute. Add sugar, lemon peel, lemon juice and rice. Cook and stir until rice glistens. Add 1 1/2 cups broth and bring to a boil. Reduce heat and cover. Simmer over low heat 10 minutes or until liquid is almost absorbed. Stir in parsley, green onions, dill, tarragon and mint and cook for 5 minutes. Preheat oven to 350F. Cut a thin slice from stem end of each pepper; reserve to use as lids. Remove seeds and white membranes from peppers. Place peppers in a large baking pan. Spoon meat mixture into peppers. Combine remaining ingredients, including remaining tomato sauce, in a small saucepan. Heat until butter or margarine melts. Pour over stuffed peppers and cover with reserved lids.

Cover baking pan with foil. Bake 1 hour or until peppers are tender and filling is done.
** Stuffed Cabbage: Cook 1 whole medium cabbage in boiling water 8-10 minutes, depending on size. Drain and cool. Separate leaves and place 1 tbs. filling on each leaf. Roll up, tucking in edges. Place cabbage rolls in a large baking pan, making a single layer. Continue with recipe.

** Stuffed Tomatoes: Substitute 8 large tomatoes for the green peppers. Cut a thin slice from each stem end. Scoop out pulp and add to meat mixture.

Heat 5 minutes before stuffing tomatoes. Continue with recipe.
** Stuffed

Eggplant: Substitute 8 long Japanese eggplants for the green peppers. Slit each eggplant lengthwise without cutting all the way through. Heat 1/2 cup vegetable oil in a large skillet. Cook each eggplant in hot oil until blistered on all sides. Remove from skillet, drain on paper towels and let cool. Stuff with meat mixture. Continue with recipe.

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