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
Scale
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
