Jeweled Stuffed Peppers

Tender bell peppers brimming with a fragrant blend of seasoned ground beef, aromatic basmati rice, and fresh herbs, slow-roasted in a rich tomato broth for a taste of the exotic at home.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 5
• Cuisine: Persian
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• roast
• bake
• savory
• rich
• comfort food
• special occasion

Ingredients

• 1.5 pound ground beef (80/20 lean)
• 2 red bell peppers (large, halved, deseeded)
• 2 orange bell peppers (large, halved, deseeded)
• 1 yellow onion (large, finely diced)
• 4 garlic cloves (minced)
• 0.75 cup basmati rice (uncooked)
• 0.5 bunch fresh parsley (chopped)
• 1 tablespoon dried mint
• 2 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 cup beef broth
• 2 tablespoon olive oil
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 1 lemon (for juice)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
2. Wash and halve the red and orange bell peppers, removing the seeds and membranes. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
5. Stir in the uncooked basmati rice, chopped fresh parsley, dried mint, 1 teaspoon of salt, 1/4 teaspoon of black pepper, ground cumin, ground turmeric, and ground cinnamon. Cook for 2 minutes, stirring occasionally.
6. Add 2 tablespoons of tomato paste and 1/2 cup of beef broth to the beef mixture. Stir well and remove from heat. Stir in the juice of 1 lemon.
7. In the prepared baking dish, pour the crushed tomatoes and the remaining 1/2 cup of beef broth. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to combine.
8. Carefully stuff each bell pepper half with the beef and rice mixture, mounding it slightly. Arrange the stuffed peppers in the baking dish with the tomato sauce.
9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender and the filling is cooked through.
10. Let rest for a few minutes before serving. Enjoy hot.

Notes

Leftovers store wonderfully in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For an extra touch of richness, you could top with a dollop of plain Greek yogurt before serving (note: this would make the dish no longer dairy-free).

Nutrition (per serving)

• Calories: 580
• Protein: 29.4 g
• Carbohydrates: 41.6 g
• Fat: 29.6 g
• Fiber: 4.8 g
• Sodium: 480 mg
• Saturated Fat: 11 g
• Sugar: 4 g
• Cholesterol: 90 mg