Ingredients with Measurements:
- 6 large bell peppers
- 1 cup khabees (sweetened semolina pudding)
- 1 cup cooked ground beef or lamb
- 1/2 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup water
Special equipment needed:
- Large baking dish
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the khabees, cooked ground beef or lamb, cooked rice, chopped onion, chopped tomato, minced garlic, ground cumin, ground coriander, smoked paprika, salt, black pepper, chopped fresh parsley, chopped fresh mint, and chopped fresh cilantro. Mix well.
4. Stuff the bell peppers with the khabees mixture and place them in a large baking dish.
5. In a small mixing bowl, whisk together the olive oil, lemon juice, and water. Pour the mixture over the stuffed peppers.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is golden brown.
8. Serve hot, garnished with additional fresh herbs if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories: 354
- Fat: 19g
- Carbohydrates: 31g
- Protein: 15g
- Fiber: 6g
- Sugar: 10g
- Sodium: 357mg
Substitutions for ingredients:
- Instead of ground beef or lamb, you can use ground chicken or turkey.
- Instead of khabees, you can use cooked quinoa or couscous.
- Instead of bell peppers, you can use zucchini or eggplant.
Variations:
- You can add chopped nuts, such as almonds or pistachios, to the filling for added crunch.
- You can top the stuffed peppers with crumbled feta cheese before baking.
- You can add raisins or dried apricots to the filling for added sweetness.
Tips and tricks:
- To make the khabees, combine 1 cup semolina, 1 cup sugar, 1 cup milk, and 1/2 cup butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Let cool before using in the recipe.
- To make the filling ahead of time, you can store it in an airtight container in the refrigerator for up to 2 days.
- To make the stuffed peppers vegetarian, you can omit the ground meat and add extra vegetables, such as chopped mushrooms or zucchini.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of fresh greens, such as arugula or spinach.
- Garnish with additional fresh herbs, such as basil or thyme.
Garnishes:
- Fresh herbs, such as parsley, mint, or cilantro
- Crumbled feta cheese
- Chopped nuts, such as almonds or pistachios
Pairings:
- Serve with a side of hummus or baba ghanoush.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Couscous or quinoa salad
- Garlic bread or pita bread
Troubleshooting advice:
- If the filling seems too dry, add a splash of water or lemon juice to moisten it.
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the stuffed peppers to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
- Stuffed peppers are a popular dish in many cultures, including Middle Eastern, Mediterranean, and Mexican cuisine.
Flavor profiles:
- The khabees adds a sweet and creamy flavor to the filling, while the spices and herbs add a savory and aromatic note.
Serving suggestions:
- Serve the stuffed peppers as a main dish for a family dinner or special occasion.
- They also make a great appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic