Go Back
Print

Stuffed Bell Peppers with Rice and Meat

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 450
A flavorful and hearty dish featuring bell peppers stuffed with seasoned rice and ground meat, simmered in a rich tomato sauce.

Ingredients

Vegetables

  • 8 large bell peppers
  • 1 lb ground beef (or substitute ground chicken, turkey, or plant-based meat)
  • 1 1/2 cups rice (Jasmine rice)
  • 1 yellow onion (diced)
  • 1 tbsp tomato paste
  • 1 tbsp date syrup
  • 1 large carrot (grated)
  • 1 roma tomato (finely diced)
  • Handful parsley (chopped)
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 15 oz can crushed tomatoes
  • 3 cups boiling water
  • 2 tbsp date syrup
  • 2 tsp paprika
  • 1 1/4 tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil

Instructions 

  • Saute diced onion in 2 tbsp olive oil for 5 minutes.
  • Add ground meat, spices, rice, diced tomatoes, tomato paste, carrots, parsley, and date syrup; cook for 5 minutes then remove from heat.
  • Prepare peppers by removing tops and seeds, stuff with rice/meat mixture, and place in the pot.
  • Mix crushed tomatoes, spices, water, date syrup, and olive oil; pour over peppers.
  • Simmer covered for 45 minutes, then bake uncovered at 425°F for 15-20 minutes.

Notes

Ensure rice is fully cooked before stuffing the peppers for best texture.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Bell Peppers