Mouth-Watering Stuffed Bell Peppers With Ground Beef and Rice
“Try this divine stuffed bell peppers recipe you can make for your family any day.”
Ayala Martziano
Original Recipe Author
For little kids, the idea of eating bell peppers wasn’t that appealing. As we grow older, we start appreciating those delicious vegetables a bit more every day. Not only are they versatile, but they also taste great cooked or raw.
You can use red, yellow, orange, or even green bell peppers for this super tasty recipe. No matter which color you go for, the result will always satisfy your cravings.
Plus, it’s the kind of recipe that you can throw in whatever you have in the fridge. So, don’t feel constrained by the following ingredients. You can always do a bit of experimenting around.
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Mouth-Watering Stuffed Bell Peppers With Ground Beef and Rice
Equipment
Ingredients
Filling:
- 1 onion
- 1 lbs. ground beef (½ kg)
- 1 handful cilantro
- 1 handful parsley
- Some dill
- A pinch of salt
- Black pepper (to taste)
- Sweet paprika
- ½ tsp. cumin
- ½ tsp. Baharat spice
- A pinch of cinnamon
- 1 tbsp. date syrup
- 1½ cups rice
Sauce:
- 1 onion
- 2 garlic cloves (minced)
- 8 tbsp. tomato paste
- 3 cups water
- 1 tbsp. chicken soup mix
- 1 tbsp. sweet paprika
- 1 tbsp. date syrup
- Some cinnamon
- Some black pepper
- 1 handful dill
- 8 red bell peppers
Instructions
Filling:
- Chop the onion and fry till golden.
- Add the ground beef and mash it while it cooks.
- Throw in the cilantro, parsley, and chopped dill.
- Season with salt, pepper, paprika, cumin, Baharat spice, and a pinch of cinnamon.
- Add in the date syrup and the rice.
- Mix well until everything is combined.
- Cover and allow to cool.
Sauce:
- Chop the other onion and fry till golden.
- Add the minced garlic and tomato paste.
- Stir well and add the water.
- Add the chicken soup mix and keep stirring.
- Season with sweet paprika, a tiny pinch of cinnamon, date syrup, and black pepper.
- Mix well and keep cooking for another 25 minutes to reduce the liquids.
- Add a handful of chopped dill.
Stuffing the Bell Peppers:
- Remove the stems from the bell peppers and rinse well.
- Stuff them with the filling (not too tightly).
- Arrange them inside a parchment-paper-lined baking pan.
- Pour the sauce on top and cover the pan with a sheet of poked aluminum foil.
- Bake at 350°F (180°C) for one and a half to two hours.
- Remove the aluminum foil and bake for an extra ten minutes to get dark.
Tips
- Naturally, not all bell peppers stand upright when placed inside the baking pan. Therefore, you need to make sure to snuggle them tightly so they don’t tumble over during cooking. Otherwise, you can cut a bit of their bumpy bottoms to give them an even surface to stand on.
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