Stuffed Peppers

10 May

Our Grandmother was a first generation US citizen. Her Polish parents, our great-grandparents, immigrated to the US via Ellis Island.

In honor of Mother’s Day, we polled our mom so we could prep her favorite dish.   And her fave is…drumroll…gołąbki.  For those readers who do not have relatives hailing from Poland, you’re thinking go-what-kee?

Gołąbki (pronounced:  gaw-WHOMP-kee) translates to dove or pigeon in Polish.  Now, we will not be cooking any variety of dove or pigeon today.  The traditional gołąbki stuffing mostly consists of meat, onions, and barley or rice.  The stuffing is wrapped in cabbage leaves, and topped with tomato sauce.

For non-cabbage eaters, such as our husbands, stuffed peppers, or papryka nadziewana (pah-PRIH-kah nah-jeh-VAH-nah), is a good alternative as the stuffing is the same that is used in gołąbki.  So, instead of wrapping the stuffing with cabbage, you stuff it in the empty cavity of a bell pepper.

Stuffed Pepper Prep{Kristen’s take}

Stuffed peppers have always been a favorite of mine.  While they are time consuming, they are well worth it.  This recipe took about 30 minutes of prep time and about 2 hours and 15 minutes of cook time as I used slightly larger peppers, so had to cook longer than the recipe states.  Typically I use green peppers, but decided to try yellow, orange, and red this time.  It wasn’t much of a difference, so I’ll probably stick with the more cost efficient green peppers next time.  I managed to get 5 super yummy, fully stuffed peppers. As my family likes for the peppers to have plenty of sauce, I increased the tomato soup quantity to 3 cans total.  The rest of the recipe was done without changes.  If you have the time to spare and want to make your family smile, make these stuffed peppers!

Stuffed Peppers Oven Ready

{Gina’s take}

I’m guessing my Polish relatives would not be entirely pleased with my spin on the dish.  I am not a huge beef eater, but I do love my meat grinder, so this recipe was a win-win.  Instead of ground beef, I ground up some chicken breasts to use for the stuffing.  For the rice, I went crazy and used Bhutan Red Rice – I thought it’s heartiness would compliment the lightness of the chicken well (and it did).  I scaled way back on the butter – all in, I might have used 2-3 Tbsp instead of an entire stick.  And because my hubby was anti-cabbage, I skipped the ‘kraut.  To serve, I took the tomato soup juices at the bottom of the pan and drizzled it over the peppers and it was perfect!

Stuffed Peppers{Pretty Little Sisterly Tip}

If you are thinking about using a meat grinder instead of buying your beef or chicken ground, ground it while it’s semi-frozen.  It will make the entire experience easier, faster, and produce a prettier looking product.

 

5.0 from 1 reviews
Stuffed Peppers
Author: 
Recipe type: Dinner
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 lb ground beef (90% or more lean)
  • ½ cup of rice - uncooked
  • 1 egg
  • ½ chopped onion
  • Salt and Pepper to taste
  • 4-5 Bell Peppers
  • ½ lb fresh or canned sauerkraut
  • 2 cans of tomato soup (do not dilute with water)
  • 1 stick butter/margarine
Instructions
  1. Cook the rice per instructions on the package.
  2. Cut tops of peppers and clean out all seeds being careful not to crack the sides.
  3. In large bowl put ground beef, cooked rice, onion, egg, salt and pepper, 1 can tomato soup. Mix thoroughly.
  4. Rinse sauerkraut in a pot of cold water, squeeze out a small handful at a time and put aside.
  5. Using the meat mixture, stuff into peppers.
  6. Prep a 8x8 dish by placing small butter pats (about ½ stick) and ½ can of tomato soup on the bottom.
  7. Next, place stuffed peppers in the prepped pan.
  8. Top each pepper with about a tablespoon of sauerkraut
  9. Spread remaining soup on top of sauerkraut topped stuffed peppers
  10. Finally, put butter pats (remaining ½ stick) on top of each stuffed pepper.
  11. Cover with foil.
  12. Heat at 350F and cook for about 2 hours.

 

Us with our mom & niece

Us with our mom & niece

3 Responses to “Stuffed Peppers”

  1. Virginia Mabry May 19, 2013 at 11:18 pm #

    My family enjoyed this recipe very much! I used ground turkey breast and 3 cans of soup (because of the turkey and I also like a lot of sauce) Thank you for sharing!

  2. Fruntz Jarog August 27, 2014 at 2:29 am #

    My mother made these 2 generation Polish with Lamb she ground in her meat grinder. Whish I had paid more attention when she prepaired Polish Recipes

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