I can’t believe I did not add this annual treat to my repertoire sooner. It showcases summer’s bounty of tomatoes and peppers in a surprisingly simple combination. I’m certain to freeze several dinners of stuffed peppers for a night off dinner preparation and a reminder of the September harvest. They are unbelievably good when you strain some fresh tomato juice to cook them in! Tomato Juice – printable recipe
The recipe is essentially gluten-free which is even better. I leave out the flour altogether but I prefer a thinner soup. When I made my tomato dill soup today I substituted rice flour thinking it might balance some of the acid and I think it does.
Cliff grows these amazingly prolific Jumbo Stuff Peppers from Stokes seeds. Check out the size of the peppers this year!
http://www.stokeseeds.com/product.aspx?ProductID=39660&CategoryID=117
Romanian Stuffed Peppers
Romanian Peppers – click here for pdf version of recipe
This recipe came from Maria Olariu and is a Romanian favourite I’m glad she shared with us. When they eat this hearty main dish they cut open the peppers and eat the meat filling, discarding the pepper shell which has already flavoured the dish. We usually just cut the pepper shell and meat filling altogether into the soup.
8 – 10 medium peppers, thin walled work best*
1/4 cup rice, converted long-grain
1 medium onion, minced
1 lb lean ground beef, pork or chicken
2 eggs
1/2 tsp paprika
1/2 tsp salt
freshly ground black pepper
Sauce:
2 cups tomato juice or 1 can (5.5 oz) tomato paste with water to give 2 cups
enough water to cover peppers
1/4 tsp marjoram
1 Tbsp fresh parsley, chopped
3 Tbsp rice flour
2 Tbsp cold water
- Wash and core peppers.
- Invert and drain while preparing stuffing.
- To make the stuffing, mix the ground meat with the rice (uncooked), minced onion, salt, pepper and eggs until evenly combined.
- Stuff the peppers with the prepared mixture.
- Place the peppers upright in saucepan large enough for the peppers to fit snugly with room above for broth. I use a 4 qt, 8 inch diameter pot with a lid.
- Pour the tomato juice or paste with water over the peppers in the pot. You may add a little water to cover the peppers but I use only juice.
- Bring to a boil and simmer on low heat for about 45 – 50 minutes.
- Stir in parsley and marjoram.
- Whisk cold water with flour until smooth, stir into tomato broth and cook 5 minutes to thicken if desired.
- Serve in a bowl with tomato broth overall. Cut peppers open and remove outer pepper shell according to your preference.
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