Stuffed Green Peppers
Flavorful Stuffed Bell Peppers filled with ground beef, rice and fresh herbs, and cooked in tomato sauce until tender! These stuffed peppers make a great make-ahead one pan weeknight meal.
What to serve with stuffed bell peppers? Stuffed peppers are great on their own, but you can also serve them with green salad for the perfect meal.
Looking for more stuffed peppers recipes? You might also want to try my Philly Cheese Steak Stuffed Bell Peppers and Easy Stuffed Bell Peppers.
Yield: Serves 6
- 600 g extra lean ground beef
- 10 large bell peppers, any color
- 2 cups uncooked Basmati rice
- 4 green onions, both green and white parts, sliced
- 1 cup finely chopped fresh parsley
- 1 cup finely chopped fresh cilantro
- 2/3 cup finely chopped fresh tarragon
- 1 tablespoon dried basil
- 1 medium onion, finely chopped
- vegetable oil
- 1/4 cup tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- salt & pepper to taste
- 2 cups crushed tomatoes
- vegetable oil
- 1 tablespoon lemon juice
- salt & pepper to taste
For sauce:
Place the rice in a large bowl. Pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 2 tablespoons salt) lukewarm water for an hour.
Drain the soaked rice and set aside.
Pour water in a large pot (until it is 3/4-full), add 1-tablespoon salt and bring to a boil over high heat.
Add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 3 minutes, stirring once or twice. Remove from the heat and drain the rice in a colander.
Meanwhile, heat 3 tablespoons oil in a pot over medium heat. Add the onions and sauté until golden. Increase heat to medium-high, add the ground beef and sauté until no longer pink.
Reduce heat to medium, add turmeric, cinnamon, salt and pepper and cook for couple of minutes. Add the tomato paste, stir well and cook for 10 minutes.
Remove from the heat and add 2-tablespoons oil, green onions, basil, parsley, tarragon and cilantro.
Mix the ground beef mixture and rice. Adjust seasonings and set aside.
To prepare the bell peppers, cut a circle at the top of the peppers and remove seeds. Set aside.
To prepare the sauce, heat 3 tablespoons oil in a pot over medium heat. Add the crushed tomatoes, salt and pepper and cook for 1 minute. Then add 2 cups hot water, and lemon juice and cook for 5 more minutes. Adjust the seasoning and set aside.
Stuff each of the bell peppers with the rice-beef mixture.
Place the stuffed peppers side by side in a large pot (avoid stacking them, I used 2 pots). Pour 3-4 tablespoons of sauce over each pepper.
Place the bell pepper top (the one you cut out earlier) on top. Pour the remaining sauce all over the peppers.
Cover the pot and cook over medium heat until the peppers are well cooked, about 70-90 minutes. Add more hot water during cooking if needed.
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I replace the rice with cauliflower, which is odd because I don't like cauliflower, but tastes great!
I like pepper dolmas dish.
i need this recipes. thanks.
My first time making dolma! it was a success! cheers, ce
I love stuffed peppers. You can stuff them with such a variety of things. It's so much fun! These look delish!