This extraordinary casserole is baked with perfection with its chilly flavor and saucy texture. It uses lots of sweet peppers, tomatoes and tomato paste and place on top of fried potatoes. The lowest bottom of the casserole lays the fried meatballs mixed with black pepper, cumin, egg, parsley and stale bread.

Servings: 6-8


  1. cups cooking oil

1 pound ground lean beef

1 grated onion

4 slices stale white bread

1/4 chopped Italian parsley leaves

1 egg

1/2 teaspoon cumin

1/2 teaspoon black pepper

1 1/2 teaspoon salt

4 large peeled potatoes cut into wedges 1 green bell pepper

1 red bell pepper

3 to 4 Hungarian peppers

2 grated tomatoes

1 tablespoon tomato paste

1/2 teaspoon salt

1 cup hot water


Prepare the meatballs by putting the ground beef in a mixing bowl and add the grated onion.

Remove the crust of stale bread and wet with warm water, squeezing excess water out and add to the ground meat. Add the chopped parsley, egg, salt, black pepper and cumin.

Mix the ingredients together and knead for several minutes until incorporated. Let mixture rest for a few minutes.

Tear apart the walnut-sized pieces of the mixture and form into oblong- shaped meatballs by rolling between the palms of your hands.

Heat a generous amount of oil, enough to cover the meat, in a large pan on high heat.

Add the meatballs and fry until both sides are nicely browned. Drain fried meatballs on paper towel-lined plate.

Meanwhile, fry the wedged-cut potatoes in the leftover oil used in frying the meatballs until lightly golden brown and soft. Drain fried potatoes on paper towels.

Arrange in a large heat-proof casserole tray the fried meatballs until fully covered.

Arrange on top of meatballs an even layer of fried potatoes.

Wash 2 tomatoes and cut into wedges. Wash the red and green peppers, and cut into large strips. Arrange the tomato wedges and pepper strips together with the layer of potatoes.

Combine in a bowl the 2 grated tomatoes, hot water, tomato paste, salt and pepper and pour over the casserole.

Bake at 390 degrees F for thirty minutes until the vegetables are soft and slightly browned.

Serve the casserole with crusty bread. Enjoy!

Nutritional Information: 711 calorie; 63 g fat (11 g saturated fat); 77 mg

cholesterol; 673 mg sodium; 19 g carbohydrate; 3 g dietary fiber; 20 g protein.