Stuffed Bell Peppers with Rice and Kefta Recipe
If you are craving a truly comforting and flavorful meal that brings together hearty textures and vibrant colors, then this Stuffed Bell Peppers with Rice and Kefta Recipe is exactly what you need. Combining tender bell peppers filled with a savory mix of spiced ground beef, fluffy rice, and rich tomato goodness, every bite bursts with warming spices and freshness. It’s a fantastic dish that feels both homey and special, perfect for sharing with loved ones or impressing guests with minimal fuss.
Ingredients You’ll Need
Gathering simple, fresh, and essential ingredients is key to nailing this recipe. Each component plays a crucial role in building layers of flavor, texture, and color that make stuffed peppers so irresistible and satisfying.
- 4 large bell peppers: Choose firm, colorful peppers to create edible vessels that roast beautifully and hold the filling perfectly.
- 1 cup rice (long grain or basmati recommended): These varieties cook up fluffy and slightly separate, ideal for soaking up flavors without becoming mushy.
- 1 lb ground beef: The heart of the kefta filling, providing rich, savory depth and protein.
- 1 onion, chopped: Adds natural sweetness and a tender bite that complements the meat.
- 2 cloves garlic, minced: Garlic infuses the dish with a fragrant, aromatic punch that lifts every layer.
- 1 tsp cumin: Offers a warm, earthy undertone that is signature to kefta seasoning.
- 1 tsp paprika: Brings a mild smoky flavor and a lovely reddish hue.
- Salt and pepper to taste: Essential to balance and enhance all the other flavors.
- 1 can diced tomatoes (14.5 oz): Provides moisture, acidity, and a fresh tomato taste that brightens the filling.
- 1 cup beef broth: Adds extra savoriness and helps cook the rice perfectly inside the filling.
- Fresh parsley, chopped (for garnish): A burst of green freshness that elevates the look and taste at the end.
- Olive oil (for cooking): For gently sautéing and adding richness without overpowering the dish.
How to Make Stuffed Bell Peppers with Rice and Kefta Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C), which is perfect for roasting the peppers until they’re soft yet still holding their shape. You’ll want to carefully cut the tops off the peppers and scoop out the seeds and membranes. If you want to be fancy, save the tops to use as charming little hats for your stuffed peppers when serving.
Step 2: Cook the Aromatics and Kefta
Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté until it softens and becomes translucent, about 5 to 7 minutes. This step is crucial to building depth of flavor. Then add minced garlic, ground beef, cumin, paprika, salt, and pepper. Break up the beef with a spoon and cook everything together until the beef is browned and cooked through, soaking up all those warm spices.
Step 3: Combine Rice, Tomatoes, and Broth
Once the meat is well cooked, stir in the rice, diced tomatoes with their juices, and beef broth. Bring this mixture to a simmer, allowing the rice to gradually absorb the liquid and flavors. This usually takes about 10 to 15 minutes. The result should be tender rice that carries the essence of the rich kefta mixture.
Step 4: Stuff and Bake the Peppers
Firmly pack each bell pepper with the rice and beef filling, making sure they’re well filled but not bursting. Place the stuffed peppers upright in a baking dish, then cover with foil to trap steam and help them cook evenly. Bake in the oven for 30 minutes. After that, remove the foil so that the tops brown beautifully, and continue baking for another 10 minutes. The peppers should now be tender yet retain a slight bite to their skin.
Step 5: Garnish and Serve
Before digging in, sprinkle freshly chopped parsley over the stuffed peppers for a colorful, fresh finish. This final touch not only looks wonderful but gives a hint of herbal brightness that cuts through the richness perfectly.
How to Serve Stuffed Bell Peppers with Rice and Kefta Recipe
Garnishes
Fresh parsley is a classic, but you can also experiment with a drizzle of plain yogurt or a sprinkle of crumbled feta cheese for a creamy contrast. Light lemon wedges on the side can add a pleasant zing that wakes up all the flavors in the dish.
Side Dishes
This meal shines on its own, but pairing your stuffed peppers with a crisp green salad or roasted vegetables makes a balanced and colorful plate. For a heartier meal, a side of warm pita bread or couscous pairs wonderfully to scoop up any leftover juices.
Creative Ways to Present
If you want to impress, serve each pepper standing tall on a bed of fresh greens or a vibrant tomato sauce for extra moisture and tang. Alternatively, remove the tops and present the filling deconstructed in a bowl for a rustic yet elegant approach.
Make Ahead and Storage
Storing Leftovers
Stuffed peppers store beautifully in an airtight container in the refrigerator for up to 3 days, making for easy lunches or dinners on the go. Keep them whole to maintain moisture, and they’ll stay flavorful.
Freezing
If you want to enjoy this Stuffed Bell Peppers with Rice and Kefta Recipe later, simply freeze the cooked peppers in a suitable container or heavy-duty freezer bag. They will keep well for up to 2 months and thaw conveniently when needed.
Reheating
To reheat, gently warm in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave on medium power for a minute or two until heated through. Adding a splash of broth or water can refresh the rice filling.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground lamb, turkey, or chicken all work wonderfully in this recipe and offer a slightly different flavor profile while keeping it deliciously hearty.
Is it necessary to precook the rice before stuffing the peppers?
No need to precook! The rice cooks gently as the peppers bake because the mixture is simmered beforehand with broth, ensuring the rice becomes tender inside the filling.
What can I do if I don’t have beef broth?
You can substitute with chicken broth or vegetable broth, or even water with a pinch of salt and a little bouillon cube for a flavor boost. The key is to have some liquid to cook the rice and add richness.
How spicy is this Stuffed Bell Peppers with Rice and Kefta Recipe?
This dish is mildly spiced with cumin and paprika, making it flavorful without heat. You can add chili flakes or cayenne pepper if you prefer a bit of a kick.
Can this recipe be made vegetarian?
Yes! Swap the ground beef for cooked lentils, chopped mushrooms, or plant-based meat substitutes to enjoy a vegetarian version that’s just as satisfying.
Final Thoughts
There is something truly heartwarming about a dish as colorful and tasty as Stuffed Bell Peppers with Rice and Kefta Recipe. It’s perfect comfort food that brings a little excitement to the dinner table without complexity. I encourage you to try it soon—you might find it becoming a trusted favorite for family meals or entertaining friends alike!
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Stuffed Bell Peppers with Rice and Kefta Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
These Stuffed Bell Peppers with Rice and Kefta combine tender bell peppers filled with a savory mixture of ground beef, fragrant spices, and fluffy rice. Baked to perfection, this hearty and flavorful dish makes for a comforting family meal that’s easy to prepare and packed with rich Mediterranean-inspired flavors.
Ingredients
Bell Peppers
- 4 large bell peppers
Filling
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup rice (long grain or basmati recommended)
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- Olive oil (for cooking)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to warm up while you prepare the peppers and filling.
- Prepare the bell peppers: Cut the tops off each bell pepper and carefully remove the seeds and membranes inside. Save the tops if you want to use them as decorative lids later.
- Sauté onions: Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- Cook ground beef and seasonings: Add the minced garlic, ground beef, cumin, paprika, salt, and pepper to the skillet. Cook the mixture, breaking the beef into crumbles, until fully browned and cooked through.
- Add rice and liquids: Stir the rice, diced tomatoes with their juices, and beef broth into the beef mixture. Bring everything to a gentle simmer and cook for 10-15 minutes until the rice is tender and most liquid is absorbed.
- Stuff the bell peppers: Pack the beef and rice mixture tightly into the hollowed bell peppers to fill them completely.
- Arrange and cover: Place the stuffed peppers upright in a baking dish and cover the dish with aluminum foil to keep moisture in while baking.
- Bake the peppers: Bake in the preheated oven for 30 minutes. Then remove the foil and bake for another 10 minutes to allow the tops to brown and the peppers to become tender.
- Garnish and serve: Remove from the oven and sprinkle freshly chopped parsley over the stuffed peppers before serving them warm.
Notes
- You can substitute ground lamb for beef if you desire a richer flavor typical of traditional kefta.
- Long grain or basmati rice works best for this recipe to keep the filling fluffy and separate.
- If you prefer a spicier filling, add a pinch of cayenne pepper or chili flakes when cooking the beef.
- To save time, you can precook the rice partially before adding to the meat mixture, adjusting the broth quantity accordingly.
- Leftover stuffed peppers can be refrigerated and reheated in the oven or microwave for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
