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
Scale
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
