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
Scale
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.
