1. Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below). 2. In a skillet over med heat, sauté 1 chopped onion till tender. 3. In a lrg bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a lrg roasting pan. 4. Heat oil in a lrg saucepan over med heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper. 5. Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours. 6. 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. 7. Note on 8/27: I did not try this recipe b4 I entered it, but I have now. This makes a farily lrg amt of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not chg the cooking time. The stuffed peppers are very good & the sauce is the "shining star" -- so use it generously. Enjoy! ---------------------------------------------------------------------------
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