This is one of the variations that I make stuffed peppers.I like to use mini peppers for couple of reasons; # 1. It’s great for parties or potlucks,#2. You get to taste more pepper. Of course if you prefer to use regular bell pepper then go ahead.I personally like to eat them with the liquid, because that’s how my mother would serve it to us as kids.
1 lb. ground chicken or beef
1 cup rice cooked aldente
1 onion finely chopped
1 carrot shredded
1 can (8oz.) tomato sauce
1 package mini sweet peppers (from Costco)
Salt and pepper to taste.
1/2 cup heavy whipping cream.
6 cups water or chicken stock
* optional ingredients
sour cream ( Instead of cream)
1/4 cup oil
1-2 bay leafs
Wash and remove the stems and seeds from peppers.
Combine ground chicken or beef,rice, half of the onion, salt and pepper. Mix well.(*cumin )
Stuff peppers with ground chicken filling.
Arrange it in a pot.
Heat a deep saute pan on medium heat and add onions and carrots.
Saute for about 5 minutes or until onions are soft.
Add tomato sauce and bay leafs.
Cook for another 5 minutes and add water.
Season with salt and pepper and pour over peppers.
Cover lid and bring to boil over high heat.
When starts to boil, reduce heat to low and cook for 30 minutes.
Pour heavy cream over peppers.
Serve in a bowl with liquid or on a plate with sour cream.