Hoda & Kathie Lee's moms whip up stuffed peppers and more
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Mothers always add a special touch to any recipe in the kitchen, and Hoda and Kathie Lee's moms are no exception. They joined their daughters to cook up their secret spaghetti sauce and stuffed peppers recipes.
- 6 large peppers (green, yellow, and red)
- 1 pound of ground beef (sirloin)
- 2 cups of uncooked white basmati rice (washed and drained)
- 1 large onion chopped
- 1 large onion sliced
- 2 tablespoon of soy sauce
- 1 teaspoon of garlic
- 1 tablespoon of fresh dill
- 1 tablespoon of fresh parsley
- salt and pepper to taste
- 6 tablespoon of olive oil
- 2 tablespoon of butter
- 1 cup of beef broth
In a large skillet, heat 3 tablespoons of olive oil and brown the onion. Add the beef and cook until brown. Add soy sauce, garlic, fresh dill, fresh parsley, salt and pepper to taste and simmer until meat is cooked.Add basmati rice and stir mixture for about 5 minutes. Cut tops of peppers, remove seeds (save tops). Fill the peppers with meat and rice mixture about 3/4 full.Line a large pot with sliced onions, the pepper tops, 3 tablespoon of olive oil and 2 tablespoon of butter. Place the peppers in the pot and add the beef broth. Bring to a boil on top of the stove, then simmer covered for about 2 hours or until mixture is cooked.Bring to a boil but turn down immediately and simmer for 1-2 hours. Stir often.
- 2 lbs. ground beef
- 4 large cans of Hunts tomato sauce
- 1 large can of Hunts tomato paste
- 2 tbsp. olive oil
- 3/4 cup dried parsley flakes
- 1/4 tsp. oregano
- 1 tbsp. either garlic salt or chilled minced garlic
- 1 large diced onion
- Salt and pepper to taste
Brown the ground beef and drain the fat. Add remaining ingredients. Bring to a boil but turn down immediately and simmer for 1-2 hours. Stir often.