Legit Stuffed Peppers
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2 red and 2 green peppers (large)
2 habanero peppers (or less hot peppers if you prefer)
5 cloves garlic (minced)
5 Tbsp olive oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin –
1/2 tsp cayenne pepper (or to taste)
2 lbs grass fed ground beef
1 can (400 gr) tomatoes, keep the liquid
salt
1 small can tomato paste

Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices, garlic, and chopped habaneros
and cook 2 minutes. Add the gound beef and brown.  Stir in the tomato paste

Cut the top off each pepper, remove the seeds and the ribs inside.

Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and fill peppers with beef mixture.  Put remaining beef mixture around the peppers.

Cover the pot, bring to boil and simmer for 15 minutes.

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