Ingredients with Measurements:
- 6 bell peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14 oz.) diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup lemon juice
- 1/4 cup olive oil
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 large pot, cook the ground beef over medium heat until browned.
4. Add the onion and garlic and cook until softened.
5. Add the cooked rice, cumin, paprika, salt, and black pepper and stir to combine.
6. Add the diced tomatoes and cook for 5 minutes.
7. Remove from heat and stir in the fresh herbs, lemon juice, and olive oil.
8. Stuff the bell peppers with the beef and rice mixture.
9. Place the stuffed peppers in a baking dish and cover with foil.
10. Bake for 45 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through.
12. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 25g
Protein: 25g
Sodium: 650mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Diced tomatoes can be substituted with tomato sauce or crushed tomatoes.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped vegetables such as zucchini or mushrooms to the beef and rice mixture.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- Use a spoon to remove the seeds and membranes from the peppers.
- To make the beef and rice mixture ahead of time, store it in the refrigerator for up to 2 days.
Storage instructions:
Leftover stuffed peppers can be stored 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 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley, cilantro, mint, dill, and chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add a splash of chicken or vegetable broth.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Mine-Gabhar is a traditional Armenian dish made with ground beef, rice, and herbs. Stuffed peppers are a popular variation of this dish.
Flavor profiles:
Savory, herbaceous, tangy
Serving suggestions:
Serve hot as a main dish.
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