Stuffed Bell Peppers with Rice and Kefta Recipe
If you’re craving a meal that bursts with flavor, color, and comforting heartiness, you’re going to love this Stuffed Bell Peppers with Rice and Kefta Recipe. The combination of tender bell peppers, fragrant spiced ground beef (kefta), and perfectly cooked rice makes every bite a joyous celebration of simple ingredients coming together in the best possible way. It’s a dish that feels both homemade and special enough to impress guests, and once you try it, it will surely become a go-to favorite in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward yet essential to achieving the authentic flavor and texture that makes this dish stand out. Each component plays its own role, from the sweetness of fresh bell peppers to the warm spices in the kefta filling.
- 4 large bell peppers: Choose vibrant colors for a visually stunning plate and sweet flavor contrast.
- 1 cup rice (long grain or basmati recommended): Adds fluffy, aromatic texture to the stuffing.
- 1 lb ground beef: The kefta star that brings savory richness to every bite.
- 1 onion, chopped: Offers sweetness and depth to the filling.
- 2 cloves garlic, minced: Brings that irresistible aromatic punch.
- 1 tsp cumin: Adds earthy warmth and traditional Middle Eastern flair.
- 1 tsp paprika: Infuses a smoky, mild heat to balance the flavors.
- Salt and pepper to taste: Essential for seasoning and enhancing natural flavors.
- 1 can diced tomatoes (14.5 oz): Brings acidity and moisture to keep the filling juicy.
- 1 cup beef broth: Helps cook the rice perfectly and enriches overall flavor.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant finishing touch.
- Olive oil (for cooking): Used to sauté the aromatics and beef, adding fruitiness and depth.
How to Make Stuffed Bell Peppers with Rice and Kefta Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Carefully cut the tops off each bell pepper and scoop out all the seeds and membranes. Don’t toss the tops — they make an adorable garnish later! This step ensures the peppers become a tender but sturdy vessel for the hearty filling.
Step 2: Sauté the Aromatics
Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped onion and cook for about 5 to 7 minutes until soft and sweetly translucent. This base is crucial for building deep flavor.
Step 3: Brown the Kefta
Add the minced garlic and ground beef to the skillet along with cumin, paprika, salt, and pepper. Break the beef into small crumbles and cook until fully browned. This is where the kefta’s signature savory taste starts to shine.
Step 4: Add Rice and Liquids
Mix in the rice, diced tomatoes with their juices, and beef broth. Bring the mixture to a gentle simmer and let it cook uncovered for about 10-15 minutes. The rice absorbs all the delicious flavors while becoming tender but not mushy.
Step 5: Stuff the Peppers
Firmly pack each bell pepper with the savory rice and beef filling. Don’t skimp — the filling is the star here! Place them snugly in a baking dish to prepare for the oven.
Step 6: Bake to Perfection
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes so the peppers soften and get beautifully browned on top. This final step brings everything together in an irresistible way.
Step 7: Garnish and Serve
Sprinkle fresh chopped parsley over the stuffed peppers just before serving to add a burst of color and light herbaceousness that perfectly balances the richness.
How to Serve Stuffed Bell Peppers with Rice and Kefta Recipe
Garnishes
A handful of fresh parsley is classic, but you can also add a dollop of Greek yogurt or a sprinkle of crumbled feta for creaminess and tang. A drizzle of good olive oil or a squeeze of lemon juice brightens every mouthful.
Side Dishes
Stuffed Bell Peppers with Rice and Kefta Recipe pairs wonderfully with simple salads like a crisp cucumber and tomato salad or a refreshing tabbouleh. Roasted vegetables or warm pita bread also complement this hearty dish beautifully without overwhelming it.
Creative Ways to Present
For a festive dinner, arrange a bed of wilted spinach or kale on the plate and place the stuffed pepper on top. You can also serve individual peppers in mini casserole dishes or wide ramekins for an elegant touch that makes each person feel special.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your leftover stuffed bell peppers tightly or place them in an airtight container. They will keep beautifully in the refrigerator for up to three days, maintaining their flavor and texture.
Freezing
This dish freezes incredibly well! Place individual peppers in freezer-safe containers or bags and freeze for up to two months. Thaw overnight in the fridge before reheating to keep that perfect balance of tender and juicy.
Reheating
Reheat leftovers gently covered in the oven or microwave to prevent drying out. Adding a splash of broth or water before reheating helps restore moisture, making them taste just as delightful the next day.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground lamb or turkey both work wonderfully for this recipe, each bringing its own unique flavor while maintaining the heartiness of the dish.
Is it necessary to cook the rice before stuffing the peppers?
No need! The rice cooks in the mixture along with the tomatoes and broth in the skillet, which ensures it absorbs all that fantastic flavor right from the start.
Can I make this recipe vegetarian?
Yes! Swap out the ground beef for a mix of lentils, mushrooms, or plant-based meat alternatives to keep the dish hearty while catering to vegetarian diets.
How spicy is the Stuffed Bell Peppers with Rice and Kefta Recipe?
This recipe typically has a mild warmth from cumin and paprika, but you can easily add chili flakes or cayenne pepper if you prefer a spicier kick.
Do the peppers need to be blanched before stuffing?
Blanching isn’t necessary here. Baking covered in the oven allows the peppers to soften perfectly while the filling cooks through.
Final Thoughts
Stuffed Bell Peppers with Rice and Kefta Recipe is a true crowd-pleaser that combines colorful presentation with deeply satisfying flavors. It’s perfect for cozy dinners or sharing with loved ones when you want to give a home-cooked meal that feels special but isn’t complicated. Give this recipe a try soon and watch how it quickly earns a permanent spot at your dining table — every bite is pure joy!
Print
Stuffed Bell Peppers with Rice and Kefta Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Delicious Stuffed Bell Peppers filled with a savory mixture of ground beef, rice, aromatic spices, and tomatoes, baked until tender and topped with fresh parsley. This hearty and flavorful dish makes a perfect wholesome meal for any occasion.
Ingredients
Peppers
- 4 large bell peppers
Filling
- 1 cup rice (long grain or basmati recommended)
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
Other
- Olive oil (for cooking, about 1 tablespoon)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed peppers.
- Prepare Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Set the tops aside if you wish to use them for garnish or decoration later.
- Sauté Onion: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook it for about 5-7 minutes until softened and translucent.
- Cook Meat and Spices: To the skillet, add the minced garlic, ground beef, cumin, paprika, salt, and pepper. Cook thoroughly, breaking the beef into crumbles until browned and fully cooked.
- Add Rice and Liquids: Stir in the rice, diced tomatoes with their juices, and beef broth. Bring the mixture to a simmer and cook for 10-15 minutes or until the rice is tender and most of the liquid is absorbed.
- Stuff Peppers: Fill each prepared bell pepper tightly with the rice and beef mixture, pressing the filling down gently to pack it well.
- Arrange and Cover: Place the stuffed peppers upright in a baking dish and cover the dish with aluminum foil to retain moisture.
- Bake Covered: Bake the covered peppers in the preheated oven for 30 minutes, allowing the peppers to become tender.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, letting the tops brown slightly for added flavor and texture.
- Garnish and Serve: Once baked, garnish the stuffed peppers with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- If desired, saved pepper tops can be baked alongside the stuffed peppers for presentation.
- Long grain or basmati rice ensures the best texture in the filling.
- You can substitute ground beef with ground lamb or turkey for variation.
- Adjust spices according to your preference, adding chili flakes for heat if liked.
- Leftover stuffed peppers can be reheated in the oven or microwave and keep well for up to 2 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
