Recipe for Mom’s Stuffed Peppers is from BBQ Brian’s mother-in-law. It is German in origin for her cabbage roll filling however changed to stuff peppers.
1 lb beef, pork or mix
1 cup cooked rice
1/2 medium onion, finely diced
1-2 garlic cloves, minced
1 medium potato, finely grated
1 TB tomato paste
1/2 ts each salt, pepper, oregano, paprika (or 1 TB House of Q Grandma’s Garden)
2-3 bell peppers or 8 mini peppers
In a bowl, mix together the diced onion, garlic, shredded potato, egg, tomato paste and spices. Add the rice, stir to break up the rice and coat the grains. Place the meat in the bowl with the other ingredients and mix thoroughly.
Hollow out peppers and fill with equal portions of the meat filling and place in a roasting pan (square ones work well for this). Grill indirectly or oven roast at medium heat (about 350 F) for approximately 20-40 minutes (depends on the size of the peppers). The best way to know when they are done is to check with a thermometer and the meat has reached 165 F. Awesome as a side dish or as a main course!