Stuffed bell peppers are a flavorful, hearty, and nutritious meal that’s perfect for any time of year. This recipe features tender bell peppers filled with a savory mixture of seasoned ground beef, rice, and fresh herbs. The addition of a flavorful vegetable sauce and a cheesy topping makes these stuffed peppers a complete and satisfying dish. Whether served as a main course or a side dish, these stuffed bell peppers are sure to become a family favorite!
Ingredients:
For the Filling:
- 300g ground beef
- 1 onion, finely chopped
- 100g rice (pre-cooked until almost tender)
- Fresh parsley and dill, to taste (finely chopped)
- Salt, to taste
- 1/2 tsp turmeric
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp cumin (zira)
For the Sauce:
- 30 ml vegetable oil
- 1 onion, finely chopped
- 1 carrot, grated
- 2 bell peppers, finely chopped
- 100g Napa cabbage, finely chopped
- 1 tomato, finely chopped
- 2-3 cloves of garlic, minced
- 1 teaspoon tomato paste
- 300 ml water
- Salt and pepper to taste
For Baking:
- 100g cheese, grated (mozzarella, cheddar, or your choice)
- 4 large bell peppers (tops removed and seeds cleaned)
Instructions:
Step 1: Prepare the Filling
- Preheat your oven to 180°C (350°F).
- In a spacious skillet, warm some oil over medium heat. Toss in the finely diced onion and cook until it becomes translucent, which should take about 3 to 4 minutes.
- Add the ground beef to the skillet, breaking it up as it cooks. Season with salt, turmeric, paprika, coriander, black pepper, and cumin. Sauté the beef until it is browned and fully cooked.
- Stir in the pre-cooked rice and fresh herbs (parsley and dill). Continue cooking for another 2 to 3 minutes, stirring to combine all the ingredients thoroughly.
- Remove from heat and set aside.
Step 2: Prepare the Sauce
- In a separate pan, heat 30 ml of vegetable oil over medium heat. Add the chopped onion and sauté until soft.
- Add the grated carrot, chopped bell peppers, and Napa cabbage.
- Allow it to cook for an additional 5 to 7 minutes, stirring from time to time.
- Stir in the chopped tomato, garlic, and tomato paste.
- Cook for 2-3 minutes to allow the flavors to combine.
- Add 300 ml of water, season with salt and pepper, and let the sauce simmer for about 10 minutes. Set aside once done.
Step 3: Stuff the Bell Peppers
- Cut the tops off the 4 large bell peppers and carefully remove the seeds and membranes inside.
- Stuff each bell pepper with the beef and rice filling, packing it in tightly but leaving a little space at the top.
- Place the stuffed peppers in a baking dish.
Step 4: Add Sauce and Bake
- Pour the prepared vegetable sauce over and around the stuffed peppers in the baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for about 35-40 minutes, or until the peppers are tender.
Step 5: Add Cheese and Finish Baking
- After 35-40 minutes of baking, remove the foil. Distribute the shredded cheese uniformly across the surface of each stuffed pepper.
- Return the peppers to the oven and bake uncovered for another 10-15 minutes, or until the cheese is melted and golden brown.
Step 6: Serve
- Once baked, let the stuffed peppers cool slightly before serving.
- Garnish with additional fresh herbs if desired, and serve the stuffed peppers with the delicious sauce from the baking dish.
Conclusion:
These stuffed bell peppers are a perfect blend of savory beef, fluffy rice, and aromatic spices, all nestled in tender, roasted peppers and topped with melty cheese. The rich vegetable sauce adds extra depth and flavor, making this dish not only filling but incredibly delicious. It’s a wholesome and comforting meal that’s sure to be a hit with both family and friends. Enjoy this dish as a complete meal or pair it with a side salad for a refreshing contrast!