Source: Rose Marie Doliska
Region: Ukrainian
Rating: 10/10
Wash peppers, cut tops and remove core. Replace tops inside. Place in pot of boiling water, cover, and let sit (with heat turned off) while preparing filling.
Saute onion and garlic in fat until soft. Add rice and saute for about 5 minutes.
Combine meat, seasonings, egg, and above mixture. Mix well with hands.
Remove peppers from water. Fill peppers with mixture. Replace tops on peppers.
In large pot combine soup, water and tomato sauce. Bring to boil. Combine flour and water and add to boiling sauce. Stir until well dissolved. Add stuffed peppers to sauce. With remaining meat mixture form small meatballs and add to sauce. Cover and simmer for about 2 hours or cook in oven at 325°F for 2-1/2 hours.
Ingredients
Directions
Wash peppers, cut tops and remove core. Replace tops inside. Place in pot of boiling water, cover, and let sit (with heat turned off) while preparing filling.
Saute onion and garlic in fat until soft. Add rice and saute for about 5 minutes.
Combine meat, seasonings, egg, and above mixture. Mix well with hands.
Remove peppers from water. Fill peppers with mixture. Replace tops on peppers.
In large pot combine soup, water and tomato sauce. Bring to boil. Combine flour and water and add to boiling sauce. Stir until well dissolved. Add stuffed peppers to sauce. With remaining meat mixture form small meatballs and add to sauce. Cover and simmer for about 2 hours or cook in oven at 325°F for 2-1/2 hours.