Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped green onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped orange bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
Special Equipment Needed:
- Large pot
- Mixing bowl
- Baking dish
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.
3. In a mixing bowl, combine ground beef, cooked rice, onion, garlic, cumin, paprika, salt, black pepper, parsley, cilantro, mint, green onions, tomatoes, and chopped bell peppers.
4. Stuff each bell pepper with the meat mixture and place them in a large pot.
5. Drizzle olive oil and lemon juice over the stuffed peppers.
6. Cover the pot with a lid and cook over medium heat for 30 minutes.
7. Transfer the stuffed peppers to a baking dish and bake in the preheated oven for 20-25 minutes until the peppers are tender and the meat is cooked through.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 55 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Cholesterol: 60mg
- Sodium: 490mg
- Total carbohydrates: 27g
- Dietary fiber: 5g
- Sugars: 10g
- Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Cooked rice can be substituted with cooked quinoa or bulgur.
Variations:
- Add chopped jalapeño peppers for a spicier version.
- Use different colored bell peppers for a more colorful presentation.
- Add chopped olives or capers for a Mediterranean twist.
Tips and Tricks:
- To prevent the stuffed peppers from tipping over in the pot, slice a thin layer off the bottom of each pepper to create a flat surface.
- If the meat mixture is too dry, add a few tablespoons of tomato sauce or water to moisten it.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the stuffed peppers in a baking dish and cover with foil.
- Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation Ideas:
- Arrange the stuffed peppers on a platter and garnish with chopped herbs.
- Serve with a side of tzatziki sauce or hummus.
Garnishes:
- Chopped parsley, cilantro, mint, or green onions.
Pairings:
- Serve with a side of tabbouleh salad or fattoush salad.
Suggested Side Dishes:
- Tabbouleh salad, fattoush salad, or roasted vegetables.
Troubleshooting Advice:
- If the meat mixture is too wet, add more cooked rice or breadcrumbs to absorb the moisture.
- If the stuffed peppers are not cooked through, cover with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Kabkabou is a traditional Tunisian dish made with ground meat, rice, and spices, often stuffed into vegetables like bell peppers or zucchini.
Flavor Profiles:
- Savory, aromatic, and slightly tangy from the lemon juice.
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Moroccan