STUFFED GREEN PEPPER

Bell peppers stuffed with rice and with or without ground beef makes the easiest weeknight dinner when prepared and frozen beforehand.

20 minPrep Time

40 minCook Time

1 hrTotal Time

Ingredients

• 10 sweet bell peppers
• 250g (9 oz.) lean ground beef
• 1 and ½ cups rice, well rinsed and drained
• 4 medium sized onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons parsley, chopped
• 1 tablespoon dried mint
• 2 teaspoons ground black pepper
• 1 teaspoon chili powder
• ¼ teaspoon cumin
• 3 teaspoons salt
• 1 tablespoon lemon juice
• ¼ cup olive oil
• 1 and ½ cups water
Meatless Version:
• 10 sweet bell peppers
• 1 small tomato, chopped
• 10 tablespoon rice (one for each pepper)
• 4 medium sized onions, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons parsley, chopped
• 1 tablespoon dried mint
• 1 tablespoon currants
• 1 tablespoon pine nuts
• 2 teaspoons ground black pepper
• ½ teaspoon cinnamon
• 3 teaspoons salt
• 1 tablespoon lemon juice
• ½ cup olive oil
• 1 and ½ cups water

Instructions

1. In a large bowl, combine all the ingredients except bell peppers and water.
2. Halve the bell peppers lengthwise and remove seeds. Alternatively, cut the tops of peppers, discard the seeds. Don’t throw away the tops so that you can put them back on the peppers after they are stuffed.
3. Spoon the filling mixture into the bell peppers and place them in a large shallow pan.
4. If there is little filling left, place it around the peppers. If there is still a lot, you can freeze it for a later use.
5. Pour ½ cup water into the pot, cover with the lid and cook for 5 minutes over medium low heat. Pour the rest of the water and cook over the lowest heat for about 30min. or until the rice is cooked.
6. Optionally, drizzle extra olive oil over peppers after they are cooked and serve with lemon wedges on the side.

https://www.giverecipe.com/spicy-stuffed-bell-peppers/