Grandma’s Stuffed Bell Peppers

Stuffed peppers is one of the dishes that my grandma cooks
for a big crowd and it is always a hit. It is easy and versatile one pot
dinner. There is no rice in the stuffing but
grated zucchini and onions  that
keep the meat juicy. Also, sour cream and extra  vegetables make create a flavorful  sauce that is great for dipping. You can
improvise with the seasoning or keep it very simple.

Makes 6-8 servings

Prep time: 20 minutes

Cooking time: 50 minutes

Ingredients:

• 6-8 bell peppers
• 2 onions (1 diced, 1 sliced)
• 8 oz. ground beef
• 8 oz. ground pork
• 2 zucchini (1 grated, 1 chopped)
• 2 carrots, sliced
• 1 Granny Smith apple, cored and diced
• 2 Roma tomatoes
• 1 cup sour cream
• 1/8 Sunflower oil
• salt and pepper to taste

Directions

Prepare the stuffing mixture by combining beef, pork, one
chopped onion, grated zucchini, salt and pepper to taste.

Clean the peppers by cutting the tops off. Remove and
discard the stem and seeds. Sprinkle insides of peppers lightly with salt. Stuff
them with this mixture leaving a little space on top.

Put the oil in a 8 qt. stockpot or a Dutch oven. Layer on
top sliced in semi-circle onion and  sliced
carrots Place the peppers on top. Add 1 table spoon of sour cream onto each
pepper and sprinkle with chopped tomatoes.
Add a second layer of peppers on top if you have more. Fill the space
between the peppers with reserved apples, chopped zucchini and add the rest of
the sour cream (the more the better!)

Place the pot on the hot stove. When the oil get heated and
the smell start going reduce to low heat and let it cook for 40-50 minutes. The
peppers will get soft,  vegetable and
sour cream will turn into a nice creamy sauce. Let it stand for 10 minutes.
Serve the peppers on the individual plates with a sauce on top and white bread
for dipping.