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Fasooliya (Green Bean Stew with Stuffed Peppers)

From Statesboro Market2Go

<p>A warm savory stew full of summer vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: fooddolls.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!

Ingredients
FOR THE STUFFED PEPPERS:
2 large Bell peppers (preferably green, tops removed and centers hollowed)
1 small Onion (diced)
1 Tomato (diced)
3/4 cup Uncooked short grain rice (rinsed and drained)
1/2 cup Italian parsley
1/2 cup Cilantro
2 tablespoons Dill
2 tablespoons Tomato paste
Salt & pepper to taste
2 tablespoons Olive oil
FOR THE STEW:
1 tablespoon Butter
2 tablespoons Olive oil
2 small Onions (chopped)
2 cloves Garlic (minced)
Salt & pepper to taste
15 ounces Tomato sauce
2 tablespoons Tomato paste
3 1/2 cups Water or broth
2 pounds Green beans
2 teaspoons Granulated sugar

Step by Step Instructions
  1. Remove the tops of the peppers and set them aside. Scoop out the pepper innards, ensuring all of the seeds are removed. Chop up the other vegetables.
  2. Mix the rice, parsley, cilantro, dill, tomato paste, salt, pepper, and olive oil together in a bowl. Divide the mixture evenly between the two peppers. Put the pepper tops back on and set them aside.
  3. Melt the butter and olive oil in a deep pot over medium-high heat. Add the onions, garlic, salt, and pepper, then saute for 3 to 4 minutes. Stir in the tomato sauce, tomato paste, and water.
  4. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 10 minutes. Stir occasionally.
  5. Stir in the green beans and granulated sugar, then arrange the stuffed peppers on top of the stew.
  6. Cover the pot, let simmer for 25 to 30 minutes, then serve immediately.

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