Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked harqma (also known as kibbeh or bulgur wheat)
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup pine nuts
- 1/4 cup raisins
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1/4 cup water
Special Equipment Needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large mixing bowl, combine the cooked harqma, ground beef, chopped onion, minced garlic, ground cumin, ground coriander, paprika, cinnamon, salt, pepper, chopped parsley, chopped mint, chopped cilantro, pine nuts, and raisins. Mix well.
4. Stuff the bell peppers with the harqma and beef mixture, packing it tightly.
5. In a small mixing bowl, whisk together the olive oil, tomato paste, and water. Pour the mixture over the stuffed peppers.
6. Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the peppers are tender and the filling is cooked through.
7. Remove the foil and bake for an additional 10-15 minutes, or until the tops of the peppers are slightly browned.
8. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 24g
Carbohydrates: 28g
Protein: 22g
Sodium: 360mg
Fiber: 7g
Sugar: 12g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Chopped walnuts or almonds can be used instead of pine nuts.
- Dried cranberries or chopped apricots can be used instead of raisins.
Variations:
- Add a can of drained and rinsed chickpeas to the harqma and beef mixture for added protein and fiber.
- Top the stuffed peppers with crumbled feta cheese before baking.
- Use different colored bell peppers for a more colorful presentation.
Tips and Tricks:
- Make sure to pack the harqma and beef mixture tightly into the bell peppers to prevent them from falling apart during cooking.
- If the peppers are not standing upright in the baking dish, slice a small piece off the bottom to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the stuffed peppers in a baking dish and cover with aluminum foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Arrange the stuffed peppers on a platter and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs, crumbled feta cheese, or a drizzle of olive oil.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting Advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the filling is too dry, add a little more water to the tomato paste mixture before pouring it over the stuffed peppers.
Food Safety Advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure that the filling has reached an internal temperature of 160°F.
Food History:
Harqma is a traditional Middle Eastern dish made from bulgur wheat and ground meat. It is often shaped into balls or patties and fried or baked.
Flavor Profiles:
Savory, slightly sweet, and aromatic.
Serving Suggestions:
Serve as a main course for a family dinner or as a party appetizer.
Related Categories
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Region: Moroccan
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic