Stuffed bell peppers rice,minced meat and bread crumbs (Teff bread ) with black bean salad ሩዝ እና የተፈጨ ስጋ ዳቦ የተሞላ ቃሪያ ከጥቁር ቦሎቄ ሰላጣ

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Stuffed bell peppers, rice, minced meat, and Teff bread crumbs ሩዝ እና የተፈጨ ስጋ ዳቦ የተሞላ ቃሪያ ከጥቁር ቦሎቄ ሰላጣ
6 large red, yellow,  orange, and green bell peppers
3/2 cup cooked rice
1 lb ground meat
1 large onion (chopped)
3 large potatoes
8 ounces crushed tomatoes or fresh 4 tomatoes
1 tbsp tomato paste
6 cloves garlic (chopped finely)
1/4 cup fresh parsley (chopped)
1/4 cup dry Teff breadcrumbs(dried Teff bread ground).
1 tbsp oregano
salt and black pepper
Preheat oven to 350 degrees F. Wash the peppers.   Cut off the tops of peppers and remove seeds. Put these pieces separately. Boil water and cook peppers in boiling water for 5 minutes and drain. Sprinkle black pepper inside each pepper,
Heat a large skillet over medium heat. Add oil, onion, garlic, and meat. Saute for 5 minutes, stirring frequently. fresh tomato or tomato sauce. Add dry oregano, parsley and tomato paste, salt, and pepper. Boil ½ cup water to boil in a small saucepan. Add rice and Stir reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, don’t cook completely the rice. Turn off the heat. Add bread crumble. Mix the rice with meat sauce. Scoop the meat mixture and stuff it into the bell peppers, and place them into the dish. Pour the remaining sauce around the bottom of the pan. Peel and cut the potatoes into bite pieces, place in a bowl. Spread the potatoes between peppers. Bake for 30 minutes covered. Then remove the foil, and bake for another 15 minutes or until peppers are tender and the tomatoes are bubbly. turn off the heat. Serve.

Black Bean Salad
1 onion
green onion
2 cups Soak beans overnight and cooked or 2 canned black beans
2 tbsp chopped dill
3 tbsp olive oil
1 tsp salt and black pepper
1 lemon


Chop the onion and green onion. Boil the beans and drain. If it is canned beans drain the beans and rinse them under cool water. Add onion, dill, olive oil, salt, and black pepper. Squeeze lemon add beans into the mixture. Cover and refrigerate for a few hours before serving. Then serve with any food.