Description
These Stuffed Bell Peppers with Rice and Kefta are a delicious Middle Eastern-inspired dish that combines flavorful spiced meat with rice, all stuffed into sweet bell peppers and baked to perfection.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
Kefta Filling:
- 1 tablespoon olive oil
- 1 pound ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup cooked white rice
- 2 tablespoons chopped fresh parsley
Sauce:
- 1/2 cup canned crushed tomatoes
- 1/4 cup water
Garnish:
- Extra parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the filling: In a skillet, sauté onion and garlic, then add and cook the ground meat with spices. Mix in rice and parsley.
- Prepare the sauce: Combine crushed tomatoes and water.
- Stuff and bake: Fill peppers with the meat mixture, place in a baking dish, pour sauce over, cover with foil, and bake.
- Final bake: Remove foil and bake until lightly browned. Garnish with parsley before serving.
Notes
- You can swap rice for quinoa or couscous for variation.
- This dish is great for meal prep as it can be made ahead and reheated.
- For added heat, consider incorporating chopped chili or harissa into the filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
