Stuffed Bell Peppers


A delicious bell pepper, stuffed with meat, rice, herbs and spices, cooked in a satisfying sauce consisting of freshly pureed tomatoes cooked with onion, carrots, spices, dry herbs, and cilantro until they reach perfection and are soft, served hot in a bowl with the sauce and a dollop of organic sour cream on top… Okay is your mouth watering yet? Lol. If I could, if I only could, I would probably eat this dish every single day, and never get tired of it! It is one of my most favorite things to eat, especially during fall and winter when it gets cold outside and I crave a warm homemade comfort food. I came up with this recipe all on my own. I knew what stuffed peppers consisted of, but I added my own zing to it and completely changed the entire recipe until I came up with this wonderfulness. This has got to be hands dowwwwwn the best recipe for stuffed bell peppers that you will ever try. I just made a big pot of these last week which we ate for 2 days in a row and now my husband is asking for me to make them again. Even my 2 1/2 year old son loved them, he calls it bell pepper soup lol. Well you have seen the pictures yourself, so do I really need to say more? That’s what I thought! 🙂

Stuffed Bell Peppers {Serves 4-6} 


  • 1 LB Ground Beef
  • 1 LB Ground Pork
  • 7 Bell Peppers, medium sized (Any colors. I like to mix different colors for a pretty looking variety.)
  • 1/2 Cup (Raw) Rice
  • 5 Large Tomatoes
  • 1 Large Onion
  • 2 Large Carrots, or 3 Smaller ones
  • 4-5 Cloves of Garlic
  • 1 teaspoon of Vegeta seasoning
  • 1/2 teaspoon of Mrs. Dash seasoning
  • 1/2 teaspoon of dry basil
  • 3 Chicken Bullion Cubes
  • Garlic Powder to taste
  • Salt/Pepper to taste
  • 2-3 Bay Leaves
  • 1/2 Bunch of Cilantro
  • Fresh or Dry Dill
  • 2 Tablespoons of Vegetable Oil (For Frying)


1) Do the prep work first, this will make it a lot easier for you later on. Cook the 1/2 cup of rice, according to the instructions. Finely dice the onion and set it aside. Shred the carrots and set them aside. When the rice cooks, let it cool down a bit.

2) Put the ground beef and ground pork into a large bowl. Add the cooled rice to the bowl. Add the vegeta seasoning and Mrs.dash seasoning (or seasonings of your choice), add the dry basil, and garlic powder, salt, and pepper to taste. Set the bowl aside.

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3)  In a large pan, heat 2 Tablespoons of vegetable oil on medium heat. Add the onion, then carrots. Cook until the onion and carrots are soft. Meanwhile, wash your tomatoes and put them all in a blender. Cut them into pieces so that they all fit in the blender. Blend them to a puree.

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4) When the onions and carrots in the pan are soft, add the pureed tomatoes into the pan. Simmer for about 5 to 7 minutes then set aside on the stove. It turns from a pinkish red to a rich red color when it cooks (like pictured below).

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5) When the tomato mixture is cooked, add 3/4 of a cup into the bowl with meat and spices. Mix the meat mixture well. Set the rest of the pan with the tomato mixture aside.

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6) Cut out a hole in the middle of each bell pepper using a knife. Wash the peppers well inside and outside. Boil 2 Liters of filtered water in a tea kettle.

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7) Then you can stuff each bell pepper with the meat mix. Stuff each bell pepper until it is full of meat. When you are done stuffing each bell pepper and have some meat mix left over you can add it to the top of each pepper, over stuffing it a little bit but not too much. Put the peppers in a large pot.


8) Pour the rest of the tomato mixture into the pot, on top of the bell peppers.


9) Pour the boiled water from the tea kettle into the soup. Covering almost all of the bell peppers. Cook the peppers on medium-high heat (I did a 7.5) until the peppers are cooked through, for about 40-45 Minutes. After 20 Minutes add in your bay leaves, then cut the chicken bullion cubes into small pieces and throw it into the pot, then finely cut the cilantro and add it to the pot. Mix well and in the last 10 minutes of cooking add the garlic either minced or through a garlic press, then add finely chopped dill and salt/pepper, vegeta, any other spices according to your taste preferences.  *Sorry I forgot to take an after picture of how the bell peppers look in the pot when they are done!*


*Serve each stuffed pepper hot, in a soup bowl with the bullion from the pot . Don’t forget to serve with fresh sour cream on the side!*

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“Hey Mr.Photographer, I think I’m ready for my close up! 😉 ”


Chebureki (Tortillas w/ Meat filling)


These Chebureki are amazing! They are great for a tea party or an appetizer for dinner (in which case I cut them in halves and serve them like that on a plate). You can make them ahead of time and just heat them up in the oven before serving, and they taste just as good. They are perfect for a party or guests because this recipe yields a lot of them. I once made them for my friends birthday party, a whole batch, and cut them in halves since it was for a big group of people and would be an appetizer… Everyone loved them and everyone asked me for the recipe. They were gone with just crumbs left and I wished I had made more! If you are vegetarian, you can make these with mashed potatoes inside instead of the meat filling. I have not tried it that way myself, but have heard that it is also delicious and plan to try those soon. Chebureki look and taste so good but surprisingly are really fast to cook, that’s probably my favorite thing about them as I do not like cooking time consuming meals especially on week nights. So next time you are looking for a perfect chebureki recipe that is quick to make, this recipe is for you!  😉

Chebureki (Tortillas w/ Meat Filling)  { Yields 18}


  • 1 LB Ground Beef
  • 1 LB Ground Pork
  • 4 Tablespoons Milk
  • 1 bunch of Scallions
  • 1/2 a bunch of Parsley
  • 1/2 a bunch of Cilantro
  • Ground Black Pepper to taste
  • 1 and 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vegeta (or other Seasoning of your choice) Optional
  • 18 RAW Tortillas (You can buy them already done, raw and ready to be cooked. I bought mine at Costco.)
  • 3 Tablespoons Vegetable Oil
  • 1/4 Cup of filtered water

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1) Do the prep work first. Put the ground beef and ground pork in a big bowl. Cut your scallions and add them into the bowl w/meat. Finely chop the parsley and cilantro, and add it into the big bowl w/meat. Add the salt, pepper, seasoning and milk into the bowl as well. Mix very well.

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2) Put about 3 Tablespoons of vegetable oil into a big pan. Heat it on Medium heat (I did 6.0). While the oil heats up start making the chebureki. Spread a large piece of aluminum foil on the counter (this makes cleaning easy!). Place one tortilla at a time on the aluminum foil. Using a spoon, add about 2 Tablespoons to the tortilla, spread it around and mash it a bit using a fork.


3)Take a cooking brush, dab it in a cup with filtered water, using the brush, spread a little bit of water all around the edges of the tortilla, not a lot, just enough to make it a little wet. Then close it, so it looks like a half circle, sticking the wet sides together, hold the edges down until they stick together and press down around the edges with another clean fork to make it stick well and have a cute little design going around.

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4) When the oil has heated up, lower the heat to 5 or 5.5, put the cheburek into the pan, you can add 2 at a time. When it gets cooked, or golden on one side, flip it over to the other side.


Repeat the steps for all the chebureki. Line a big plate with paper towels or napkins and put each cooked cheburek into the plate in between a paper towel layer, letting it cool down and drip any extra oil onto the paper towel. *Best served hot, so preheat them in the oven if you need to. However do not preheat in the microwave because it will not taste as good!*





Cilantro and Garlic Green Beans



These cilantro and garlic green beans are amazing!!! By far my most favorite side dish. I have always loved cilantro and green beans but have never tried to put the two together. One day my friend Mercy brought these cilantro garlic green beans over for dinner, and we couldn’t get enough of them! They were so delicious! Of course, I asked her for the recipe. It was actually supposed to be a recipe for asparagus but she substituted with green beans and the cilantro was her own idea. I have since made this side dish about 5 times and adapted the recipe a bit to my own liking. I would honestly eat it every single day if I could! Lol. If you love green beans as much as I do, give this recipe a try. The cilantro gives it such a refreshing new taste! Or if you are not a cilantro fan, you can just omit it, however it pretty much makes this dish, so keep that in mind.

Cilantro Garlic Green Beans {4 Servings}


  • 1.25 LB Green Beans
  • 3 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 5 Cloves of Garlic (More or less, depending on your love of garlic)
  • 1 bunch Cilantro
  • Salt/Pepper to taste



1) Fill a big pot, less then half way with water and bring it to a boil on high heat, meanwhile wash the green beans and cut the ends off.

2) When the water boils, throw the green beans in. Cook until the green beans get SLIGHTLY soft to the touch(you don’t want them to be too soft of they will taste mushy!).


3)When they are slightly soft and done cooking, drain out all the water. Then do the prep work, peel the garlic cloves and set aside. Wash the cilantro, then cut it into small pieces, set aside. Try not to cut the stems of the cilantro, although some will slip their way in anyhow, but you will need the leafy part of the cilantro.


4) In a large frying pan, melt the butter on medium-high heat. I did 6.5. Then add the olive oil. When it heats up, immediately add the green beans to the pan.

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5) Fry them a few minutes, then add the cilantro in. Keep cooking and mixing until the green beans are crisp and slightly browned just a little bit, or more, depending on how you like your green beans.


6) In the last few minutes add the garlic through the garlic press into the pan. Mix very well to evenly distribute. Let the garlic fry for a few minutes until it gets tender and some get slightly golden but do NOT over cook the garlic because it will burn very fast and not taste good.  *These are even good served cold!!!*