Nana's Armenian Stuffed Peppers
Nana's recipe - we make it every Christmas
This recipe has been in our family for a long time, and it's always special to make it with my Nana. We don't have it every Christmas, but it's perfect for cold weather and time with family. Enjoy the deep rich broth and delicious blend of meat and vegetable with those you love!
We love to add extra tomato paste to the sauce, to give it a deeper, richer flavor. So feel free to turn that 1 tablespoon into 2 or 3 if you like.
We like to spoon the broth into the bowl first when serving. Then place the pepper in, and slice down the middle of one side to open it like a butterfly. This allows you to spoon the delicious broth over the meat as you eat.
How to Make It
- 1
Make the stuffing: combine all meat stuffing ingredients, mixing until well blended. Taste to adjust seasoning.
- 2
Wash peppers. Cut off the stem end a half-inch from the top. Remove seeds and membranes. Reserve the lid. Sprinkle the inside cavity with salt and loosely fill with stuffing. Replace the lid.
- 3
Arrange stuffed peppers upright in a deep saucepot. Combine the crushed tomatoes, salt, and broth and pour over the peppers. Spoon the melted butter over each pepper.
- 4
Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Do not uncover for the first 15 minutes. Serve hot.
Ingredients
- - Peppers -
- 8 medium green peppers
- Salt
- Canned tomatoes, crushed
- 1 teaspoon salt
- 1 cup broth or water
- 2 tablespoons melted butter
- 1 tablespoon tomato paste
- - Meat Stuffing -
- 1 pound ground lamb or beef
- 1/3 cup long grain rice (uncooked)
- 3 tablespoons tomato paste
- 1 firm red tomato, chopped
- 2 medium onions, chopped
- 2 tablespoons minced fresh parsley (or 1 tablespoon dried basil)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup water
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