Pepperazzi Premiere
Middle Eastern Beef and Rice Stuffed Bell Peppers in Tomato Stew
1 hour 10 minutes
Serves 4
DinnerMiddle Eastern
Herb's take
If your tastebuds crave a red-carpet entrance, these stuffed peppers roll out the flavor in full technicolor. We’ll layer aromatic rice, spiced ground beef, and an herby tomato bath, the kind of dish you’d find at a Levantine family feast, with a little scientific rigor on the side.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F.
- 02Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 4 minutes.
- 03Stir in the garlic and cook 1 minute until fragrant.
- 04Add ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 6 minutes.
- 05Stir in tomato paste, cumin, cinnamon, allspice, and black pepper. Cook for 2 minutes to bloom the spices and caramelize the tomato paste.
- 06Add rinsed jasmine rice and half the parsley and mint. Mix well and remove from heat.
- 07Season the mixture with 1 teaspoon kosher salt. Set aside to cool slightly.
- 08In a bowl, combine crushed tomatoes, chicken broth, lemon juice, sugar, remaining parsley and mint, and remaining 1/4 teaspoon salt. Stir to blend.
- 09Arrange bell peppers upright in a snug baking dish. Fill each pepper with the beef-rice mixture, packing it gently, and place the pepper tops back on.
- 10Pour the tomato-broth mixture around the peppers in the dish. Drizzle remaining 1 tablespoon olive oil over the peppers.
- 11Cover the dish tightly with foil and bake for 45 minutes.
- 12Remove foil and bake uncovered for 15 minutes, until peppers are tender and the rice is cooked.
- 13Let rest for 10 minutes before serving. Garnish with extra parsley.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.