Pepper's Bazaar

Middle Eastern Roasted Red Peppers Stuffed with Spiced Beef, Lima Beans, Edamame, and Corn

55 minutes
Serves 4
DinnerMiddle Eastern
Herb's take

Inspired by the vibrant flavors of the Levant, these roasted red peppers become edible treasure chests for a savory, spiced beef and mixed bean filling. Along the way, you'll master the art of blooming spices and why a hot oven is your best friend for stuffed vegetables.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400 F and line a baking dish with foil or parchment.
  2. 02
    Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
  3. 03
    Stir in the minced garlic, cumin, coriander, cinnamon, and allspice. Cook until fragrant, about 1 minute.
  4. 04
    Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Season with kosher salt and black pepper. Cook until browned, about 5-7 minutes.
  5. 05
    Stir in the lima beans, edamame, and corn. Cook until the beans are just heated through, 3 minutes.
  6. 06
    Add the tomato paste and cook for 1 minute, stirring constantly. Then pour in the water and simmer until the mixture thickens slightly, about 4 minutes.
  7. 07
    Remove from heat and stir in the lemon juice.
  8. 08
    Pat the roasted red peppers dry and carefully slit each pepper open to create a pocket. Gently remove any stray seeds or membranes if needed.
  9. 09
    Spoon the beef and bean mixture into each roasted red pepper, packing them generously but not overstuffing.
  10. 10
    Arrange the stuffed peppers in your prepared baking dish. Cover with foil and bake for 20 minutes, then uncover and bake 5-7 minutes more, until slightly browned on top.
  11. 11
    Remove from the oven and let rest for 5 minutes before serving.
  12. 12
    Serve warm, topped with chopped parsley and a dollop of Greek yogurt on each pepper.

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