Stuffed Peppers
Servings: 6 *
Calories: 281kcal
Ingredients
Rice
- ½ cup Rice
- ½ cup Water
- ½ tbsp Olive oil
- ¼ tsp Salt
Peppers
- Cooked rice (from above)
- 1½ lb (700g) Fresh peppers
- 14oz (400g) Ground Beef
- 2 Onions (medium-small)
- 1 ¼ tsp Salt
- ¼ tsp Ground black pepper (or to taste)
- ½ tsp Coriander seed powder
Sauce for Cooking Peppers
- 2 Carrots
- 1 Onion (medium-small)
- 2 cups Hot water
- 1 tsp Salt
- 1 Bay leaf
- 1 tbsp Olive oil
Instructions
Pre-cook Rice
- Rinse rice until water runs mostly clear. Transfer to a small saucepan.
- Add olive oil and salt, and bring to a simmer. Reduce heat to lowest setting, cover with a lid and cook for 10 minutes.
- Remove from heat. Stir once in a while while it cools down.
Peppers
- Prep the peppers by cutting out the back end and removing the seeds and insides as much as possible. Rinse with water. Set aside.
- Finely dice 2 onions. Transfer to a mixing bowl and add the ground beef, rice, salt, ground black pepper, and ground coriander powder. Mix until everything is well combined.
- Stuff the meat and rice mixture into the peppers, making sure not to over-stuff. The rice will still expand during cooking. Layer into a cooking pot. Set aside.
Sauce
- Thinly slice onions into thin, but short pieces. Grate the carrots.
- Sauté the onions in the carrots in a small skillet with olive oil.
- Once tender, transfer into the pot with the peppers, spreading the carrot onion mixture on the top. Add the bay leaf.
- Combine hot water with salt and stir until the salt is incorporated.
- Gently pour the water over the stuffed peppers and bring to a gentle boil.
- Reduce heat and simmer for 30-35 minutes.
- Serve hot.
Notes
* When served with a hearty side dish like mashed potatoes, this recipe will yield 6 servings. Otherwise, the amount will serve 4.