Description
These Stuffed Bell Peppers with Rice and Kefta combine tender bell peppers filled with a flavorful mixture of ground beef, aromatic spices, rice, and tomatoes. Baked to perfection, this classic dish offers a hearty and comforting meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
Bell 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
- Olive oil (for cooking)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes, keeping the tops aside if you want to use them for garnish or decoration.
- Sauté onions: Heat a tablespoon of olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened, about 5 to 7 minutes.
- Cook beef and spices: Add the minced garlic, ground beef, cumin, paprika, salt, and pepper to the skillet. Cook thoroughly until the beef is browned and fully cooked, breaking up the meat into small crumbles as it cooks.
- Combine rice and tomatoes: Stir in the rice, diced tomatoes with their juices, and beef broth. Bring the mixture to a simmer and cook for 10 to 15 minutes, or until the rice is tender and most liquid is absorbed.
- Stuff peppers: Spoon the filling mixture into the prepared bell peppers, packing the filling tightly to ensure a full stuffing.
- Arrange and cover: Place the stuffed bell peppers upright in a baking dish and cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake: Bake the peppers in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 10 minutes, allowing the peppers to become tender and slightly browned on top.
- Garnish and serve: Garnish the stuffed peppers with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- You can use long grain rice or basmati for the best texture in the filling.
- Keep the pepper tops for decorative presentation if desired.
- If you prefer a spicy kick, add some chili powder or red pepper flakes to the beef mixture.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute the beef with cooked lentils or plant-based ground meat alternatives.
