So it's really no wonder that this is the dish I turned to this weekend. I felt like there was so much of my mom that went into the meal. And now that I'm a mom, I felt like I was infusing it with that same kind of love, knowing it would be a meal that nourishes my own family.
And while I don't consider myself traditional at all, there's something incredible about sharing recipes from generation to generation. There's an immense feeling of love & connection, and THIS is one of the simple joys of food that I feel everyone should experience.
So I hope you feel as much love in this dish as well as the flavour!
You're gonna get your hands messy with this one - but just think of it as loving hands massaging the food lol ;)
Start by putting the minced beef/pork mixture into a large bowl, along withe the chopped onion and garlic. Next you're going to add the rice, herbs, salt and pepper, and finally the egg the help bind it. Give it a good mix with those hands, and then stuff the heck out of those beauty peppers!
Bring the pot to a boil, then set it on low and let it simmer away on the stove top for at least an hour. The longer these bad boys cook, the tastier they'll be!
And while my mom is still the master chef with her secret recipe, I hope mine brings you the comfort & joy that I've felt :)
TRADITIONAL STUFFED PEPPERS
- 6OO grams minced beef/pork mix (really great flavour, but you can opt for either/or)
- 5 medium bell peppers, tops cut off, deveined & seeds removed
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- 1/4 cup dry white rice
- 1 whole egg
- 1/8 teaspoon sea salt & more to taste
- Black pepper, to taste
- 2 - 65O ml jars passata (strained tomatoes)
- Place minced meat into a large bow, along with onion and garlic. Add the dried oregano, thyme, 1/8 teaspoon sea salt, black pepper, rice, and egg.
- Using your hands, thoroughly mix until well combined. Then stuff the peppers evenly with the mince mixture.
- Place one jar of passata into the large pot. Add sea salt and black pepper to taste. Place the stuffed peppers into the pot, then add the second jar of passata. Add another sprinkling of salt and pepper, then add a bit of water so sauce just covers the peppers.
- Bring to a boil, then reduce heat to low and simmer for at least 1 hour. Serve with mashed potatoes, and a side salad to complete your meal.
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