If you are craving a dish that bursts with vibrant flavors, wonderful textures, and a hint of exotic warmth, this Stuffed Bell Peppers with Rice and Kefta Recipe will quickly become your go-to comfort meal. It brings together tender bell peppers stuffed with a flavorful blend of spiced ground meat and fluffy rice, creating a hands-on family favorite that’s as pleasing to the eyes as it is to the palate. This Moroccan-inspired dish is the kind of recipe you love sharing around the dinner table, with every bite offering just the right balance of aromatic spices and hearty satisfaction.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients, each playing a crucial role to build layers of flavor, texture, and freshness. From the colorful bell peppers to the fragrant herbs and spices, you’ll find that these simple essentials come together effortlessly to create something truly special.
- Bell Peppers (4 large): Choose vibrant colors for a beautiful presentation and tender bite after baking.
- Ground Beef or Lamb (1 pound): The kefta that adds juicy richness and a meaty texture to the filling.
- Cooked Rice (1 cup): Provides a fluffy, hearty base that complements the meat perfectly.
- Small Onion (1, finely chopped): Adds gentle sweetness and depth to the stuffing.
- Garlic Cloves (2, minced): Offers a fragrant kick that energizes the flavors.
- Parsley (¼ cup, chopped): Brings freshness and a pop of green to the mix.
- Cilantro (¼ cup, chopped): Adds a citrusy brightness that balances the spices.
- Ground Cumin (1 teaspoon): Essential for that warm, earthy Moroccan taste.
- Paprika (½ teaspoon): Introduces a subtle smokiness and all-important color.
- Ground Cinnamon (½ teaspoon): Offers unexpected sweetness that rounds out the spice profile.
- Salt (½ teaspoon) and Black Pepper (¼ teaspoon): Basic seasonings to enhance every ingredient.
- Olive Oil (2 tablespoons): Helps with browning and adds a silky richness.
- Diced Tomatoes (1 can, 14.5 oz, undrained): Creates a tangy, saucy base to keep the peppers moist and flavorful.
- Water (½ cup): Balances the sauce and ensures everything steams perfectly in the oven.
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) so everything is ready to go once your stuffing is assembled. Carefully slice the tops off each bell pepper and remove all seeds and membranes to create a perfect little cavity for the filling. Stand them upright and, if needed, trim the bottoms just a bit so they don’t tip over during baking—this ensures an even cook and attractive presentation.
Step 2: Mix the Kefta and Rice Filling
In a large bowl, combine the ground meat (beef or lamb), cooked rice, finely chopped onion, minced garlic, chopped parsley and cilantro, plus all the warm spices—cumin, paprika, cinnamon—with salt and black pepper. Use your hands or a spoon to gently but thoroughly mix everything together. This blend is where all the flavor magic happens, so make sure it’s well combined and evenly seasoned.
Step 3: Stuff the Peppers
Take a bell pepper and pack it tightly with the meat and rice mixture. Press firmly but don’t overstuff to avoid bursting. Arrange the filled peppers snugly in a baking dish so they support each other and cook evenly.
Step 4: Prepare the Baking Sauce and Cook
In a small bowl, stir together the canned diced tomatoes (with their juice) and water, forming a gently saucy base for your peppers. Pour this mixture around the peppers in the baking dish—this keeps everything moist and adds a lovely tang. Drizzle the peppers with olive oil, then cover the dish tightly with foil. Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes. This final step allows the tops to brown beautifully and the peppers to become tender without losing their shape.
Step 5: Serve Hot and Enjoy
Once baked, serve the stuffed bell peppers immediately, spooning a little of that rich tomato sauce over each one. The flavors meld so perfectly that it feels like a celebration in every bite. Trust me, leftovers will be just as irresistible!
How to Serve Stuffed Bell Peppers with Rice and Kefta Recipe
Garnishes
Enhance your stuffed peppers with fresh garnishes like extra chopped parsley or cilantro for a burst of herbal freshness. A dollop of tangy Greek yogurt or a drizzle of tahini sauce also brings a wonderful creaminess that complements the spices brilliantly.
Side Dishes
For a truly satisfying meal, pair the stuffed bell peppers with a crisp green salad or roasted vegetables to add contrast and refresh your palate. Warm pita bread or couscous on the side will gently soak up the delicious tomato sauce, making every mouthful even more inviting.
Creative Ways to Present
If you’re feeling adventurous, consider halving the peppers before stuffing and baking, then arranging them on a large platter. Sprinkle with toasted pine nuts or pomegranate seeds to add festive color and crunch. These little touches turn a humble dish into a showstopper perfect for entertaining friends.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers store beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, which means your next meal will taste even better, making them perfectly convenient for busy weeknights.
Freezing
Want to make this Stuffed Bell Peppers with Rice and Kefta Recipe ahead of time? You can freeze the stuffed, uncooked peppers wrapped tightly before baking. When ready to enjoy, thaw overnight in the fridge and then bake as directed. Alternatively, cooked leftovers freeze well for up to 2 months—just reheat gently to preserve texture.
Reheating
Reheat your leftovers in the oven at 350°F (175°C) until warmed through, or simply use a microwave for a quicker option. For the best texture, avoid overcooking; the peppers should remain tender but still hold their shape. Don’t forget to spoon over some of the sauce to keep things juicy and flavorful.
FAQs
Can I use other types of meat in this Stuffed Bell Peppers with Rice and Kefta Recipe?
Absolutely! While beef and lamb are traditional, you can experiment with ground turkey, chicken, or even a mixture of meats. Just be mindful of moisture content and seasoning adjustments.
Is it possible to make this recipe vegetarian?
Definitely! Substitute the kefta with a mixture of cooked lentils, mushrooms, and walnuts or use plant-based meat alternatives to keep the hearty texture and rich flavor.
How spicy is the dish, and can I add heat?
The recipe is mildly spiced, focusing on warmth rather than heat. If you enjoy a kick, add chili flakes or fresh chopped chili to the meat mixture to suit your taste.
Can I prepare the filling in advance?
Yes, the filling can be made a day ahead. Store it covered in the fridge and stuff the peppers just before baking to keep everything fresh.
What can I serve instead of rice in this recipe?
Quinoa, bulgur, or even cauliflower rice are excellent alternatives that offer different textures and flavors while keeping the dish wholesome.
Final Thoughts
There’s something incredibly comforting and joyful about making and sharing this Stuffed Bell Peppers with Rice and Kefta Recipe. It brings warmth, a little adventure, and nourishing goodness to your plate in one beautiful package. Whether it’s a weeknight family dinner or a special occasion, give this recipe a try – I promise it will delight your senses and become a much-loved staple in your cooking repertoire.
Print
Stuffed Bell Peppers with Rice and Kefta Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan-Inspired
- Diet: Gluten Free
Description
A flavorful Moroccan-inspired dish featuring large bell peppers stuffed with a savory mixture of ground kefta (beef or lamb), cooked rice, and aromatic spices. The stuffed peppers are baked in a rich tomato sauce until tender and browned, perfect for a wholesome and satisfying main course.
Ingredients
Stuffed Bell Peppers
- 4 large bell peppers (any color)
- 1 pound ground beef or lamb (kefta)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Tomato Sauce
- 1 can (14.5 oz) diced tomatoes (undrained)
- ½ cup water
Instructions
- Prepare Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes carefully. Trim the bottoms slightly if needed so the peppers can stand upright in the baking dish.
- Make the Filling: In a large bowl, combine the ground meat (beef or lamb), cooked rice, finely chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, paprika, cinnamon, salt, and black pepper. Mix well until fully combined.
- Stuff Peppers: Stuff each bell pepper tightly with the meat and rice mixture, packing it well. Arrange the stuffed peppers upright in a baking dish, ensuring they are stable.
- Prepare Sauce: In a small bowl, mix together the undrained diced tomatoes and water. Pour this tomato mixture evenly around the stuffed peppers in the dish.
- Add Olive Oil and Cover: Drizzle the olive oil over the peppers and around them. Cover the baking dish tightly with aluminum foil to lock in moisture.
- Bake Covered: Place the covered dish in the preheated oven and bake for 45 minutes. This allows the filling to cook through and the peppers to soften.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, allowing the tops of the peppers to brown nicely and the sauce to thicken slightly.
- Serve: Remove from the oven and serve hot with a spoonful of the tomato sauce from the dish spooned over or alongside the stuffed peppers.
Notes
- This dish can be prepared ahead of time and reheated before serving for convenience.
- Kefta can be made using beef, lamb, or a combination of both, depending on preference.
- For an extra kick of heat, add a pinch of chili flakes into the meat mixture.
