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
Scale
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.
