Description
Stuffed Bell Peppers with Rice and Kefta is a flavorful dish filled with spiced ground beef, rice, and tomatoes. Baked to perfection and garnished with fresh parsley, this dish is perfect for a hearty and satisfying meal.
Ingredients
Scale
- 4 large bell peppers
- 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
- Fresh parsley, chopped (for garnish)
- Olive oil (for cooking)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set the tops aside if you’d like to use them for garnish or decoration.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, ground beef, cumin, paprika, salt, and pepper to the skillet. Cook until the beef is browned and fully cooked, breaking it up into crumbles as it cooks.
- Stir in the rice, diced tomatoes (with juices), and beef broth. Bring to a simmer and cook for about 10-15 minutes, or until the rice is tender and most of the liquid is absorbed.
- Stuff the prepared bell peppers with the rice and beef mixture, packing the filling tightly.
- Place the stuffed peppers in a baking dish and cover the dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly browned on top.
- Garnish with freshly chopped parsley before serving.
Notes
- You can top the stuffed peppers with cheese during the last 10 minutes of baking for a cheesy finish.
- For a spicier kick, add red pepper flakes or hot sauce to the beef mixture.
- These stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes