If you’re looking for a hearty, comforting, and visually stunning dish to add to your dinner rotation, this Stuffed Bell Peppers with Rice and Kefta Recipe is an absolute winner. Vibrant bell peppers cradle a savory blend of spiced ground beef, fluffy rice, and rich tomato juices, creating a perfect harmony of flavors and textures in every bite. It’s a dish that feels both homey and special, perfect for sharing with family or impressing friends with your cooking prowess.
Ingredients You’ll Need
The beauty of this Stuffed Bell Peppers with Rice and Kefta Recipe is that it relies on simple, straightforward ingredients, each playing a crucial role in balancing flavor, texture, and color. From the sweetness of the bell peppers to the warming spices in the kefta mixture, every component is essential and easy to find.
- 4 large bell peppers: These provide a colorful, crisp vessel for the filling and soften beautifully when baked.
- 1 cup rice (long grain or basmati recommended): The rice adds a satisfying bite and absorbs all the delicious juices in the mixture.
- 1 lb ground beef: Acts as the hearty protein base, giving richness and a meaty texture.
- 1 onion, chopped: Onions bring natural sweetness and depth once sautéed.
- 2 cloves garlic, minced: Garlic adds that irresistible aromatic punch that partners perfectly with the beef.
- 1 tsp cumin: This spice infuses warm earthiness, giving the kefta character.
- 1 tsp paprika: Adds a subtle smoky dimension that elevates the entire dish.
- Salt and pepper to taste: Essential for seasoning to enhance all the other flavors.
- 1 can diced tomatoes (14.5 oz): Provides moisture and a slightly tangy sweetness that keeps the filling juicy.
- 1 cup beef broth: Helps cook the rice to perfection and adds another layer of meaty flavor.
- Fresh parsley, chopped (for garnish): Brightens the dish with a fresh, herbal note and adds a pop of green.
- Olive oil (for cooking): Used to soften the onions and garlic while giving a rich, fruity undertone.
How to Make Stuffed Bell Peppers with Rice and Kefta Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). While the oven warms up, carefully cut the tops off each bell pepper and scoop out all the seeds and membranes. If you like, keep the tops for presentation later. This prep ensures your peppers will be ready to hold all that delicious filling without being tough or bitter.
Step 2: Sauté the Aromatics and Brown the Beef
Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped onions and cook until they become tender and translucent, about 5 to 7 minutes. Then add the minced garlic and stir it in just until fragrant, about 30 seconds, taking care not to burn it. Next, add the ground beef along with the cumin, paprika, salt, and pepper. Cook, breaking the meat apart with a spoon, until it’s browned and fully cooked, letting all those spices permeate the beef.
Step 3: Mix in Rice, Tomatoes, and Broth
Once the beef is perfectly browned, pour in the rice, canned diced tomatoes with their juices, and beef broth. Bring this mixture to a gentle simmer and let it cook uncovered for about 10 to 15 minutes until the rice softens and the liquid is mostly absorbed. This step allows the rice to soak up incredible flavors and become tender without getting mushy.
Step 4: Stuff the Peppers and Bake
Now for the fun part! Spoon the filling generously into each bell pepper, pressing the mixture down to pack it tightly. Place the stuffed peppers upright in a baking dish and cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Then take off the foil and bake for an additional 10 minutes so the tops can develop a lovely, slightly browned finish and the peppers soften just right.
Step 5: Garnish and Serve
When out of the oven, sprinkle freshly chopped parsley on top of each pepper to add brightness and a beautiful finish. These peppers look stunning on any table and invite everyone to dig in.
How to Serve Stuffed Bell Peppers with Rice and Kefta Recipe
Garnishes
Fresh parsley is a classic, but you can also try a dollop of creamy yogurt or a squeeze of lemon juice to add a tangy contrast. A sprinkle of feta cheese or a drizzle of olive oil can add extra richness and visual appeal.
Side Dishes
This dish shines best when paired with light and fresh sides. A crisp green salad with lemon vinaigrette, roasted vegetables, or warm crusty bread complements the stuffed peppers perfectly by adding different textures and flavors without overpowering.
Creative Ways to Present
For a stunning presentation, serve the peppers on a large platter lined with fresh herbs. You can arrange the reserved tops back on each pepper or serve them on the side as a whimsical lid. For parties, slice the peppers in half lengthwise and present them as colorful open boats to make serving effortless and fun.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed bell peppers keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next-day meal just as tasty.
Freezing
You can freeze these peppers either raw (stuffed but uncooked) or fully cooked. Wrap each pepper tightly in plastic wrap and place them in a freezer bag. They’ll maintain best quality for up to 2 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven covered with foil at 350°F (175°C) until warmed through, about 20 minutes. Alternatively, microwave individual servings covered with a damp paper towel for about 2-3 minutes, stirring halfway if needed to heat evenly.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground lamb or turkey work beautifully in this Stuffed Bell Peppers with Rice and Kefta Recipe. Each will bring its own unique flavor, with lamb adding richer taste and turkey offering a leaner option. Just adjust cooking times as needed.
Is it possible to make this recipe vegetarian?
Yes! Swap the ground beef for cooked lentils, mushrooms, or a plant-based meat substitute. Be sure to adjust seasoning and broth quantity slightly if needed to keep the filling moist and flavorful.
What type of rice is best for stuffing peppers?
Long grain rice or basmati rice is preferred because they stay fluffy without becoming mushy. These varieties absorb the spices and broth nicely, making the filling pleasantly textured.
Can I prepare the peppers ahead of time?
Definitely. You can assemble the stuffed peppers the day before, keep them covered in the refrigerator, and bake them fresh when you’re ready to serve. This really helps save time on busy days.
Are there any tips to prevent the peppers from falling over while baking?
Trimming a thin slice off the bottom of the pepper can help them stand upright more easily. Just be careful not to cut through the hole. Alternatively, nestle them snugly together in the baking dish to support each other.
Final Thoughts
This Stuffed Bell Peppers with Rice and Kefta Recipe is one of those dishes that brings comfort and excitement to the table all at once. It’s vibrant, flavorful, and surprisingly simple to prepare. Whether you’re cooking for your family or entertaining guests, this recipe is sure to become a cherished favorite. Give it a try—you won’t believe how something so straightforward can taste so incredible!
Print
Stuffed Bell Peppers with Rice and Kefta Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Description
Deliciously hearty stuffed bell peppers filled with a savory mixture of ground beef, rice, and aromatic spices, baked to perfection and garnished with fresh parsley. This comforting meal balances protein, vegetables, and grains for a satisfying dinner.
Ingredients
Peppers
- 4 large bell peppers
Filling
- 1 cup long grain or basmati rice
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup beef broth
Other
- Olive oil for cooking
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the Peppers: Cut the tops off the bell peppers and carefully remove seeds and membranes. Keep the tops if you want to use them for garnish or decoration later.
- Sauté Onions: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
- Cook Meat and Season: Add the minced garlic, ground beef, cumin, paprika, salt, and pepper to the skillet. Brown the beef thoroughly while breaking it into small crumbles. Cook until no longer pink and fully cooked through.
- Add Rice and Liquids: Stir in the rice, canned diced tomatoes with their juices, and beef broth. Bring the mixture to a gentle simmer and cook for 10-15 minutes until the rice is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking.
- Stuff the Peppers: Tightly fill each bell pepper with the beef and rice mixture, pressing down to pack the filling.
- Arrange and Cover: Place the stuffed peppers upright in a baking dish. Cover the dish tightly with aluminum foil to help steam and cook the peppers evenly.
- Bake: Bake in the preheated oven for 30 minutes covered. Then remove the foil and bake uncovered for an additional 10 minutes until the peppers are tender and the tops have a slight browning.
- Garnish and Serve: Sprinkle freshly chopped parsley over the stuffed peppers for a fresh, vibrant finish before serving.
Notes
- Long grain or basmati rice works best for this recipe as it holds texture well during cooking.
- Using the tops of the bell peppers as lids adds an attractive presentation.
- If you prefer a milder flavor, reduce the amount of cumin and paprika.
- The dish can be prepared ahead by stuffing the peppers, covering, and refrigerating; bake when ready.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
