Ingredients with Measurements:
- 6 large bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 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. Rinse the peppers and set them aside.
3. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the onion and garlic to the pot and cook until softened.
5. Add the cooked rice, diced tomatoes, paprika, cumin, salt, and black pepper to the pot. Stir to combine.
6. Remove the pot from the heat and add the chopped parsley, mint, and dill. Stir to combine.
7. Stuff the mixture into the bell peppers, filling them to the top.
8. Place the stuffed peppers in a baking dish.
9. In a small bowl, whisk together the olive oil and lemon juice. Pour the mixture over the stuffed peppers.
10. Cover the baking dish with foil and 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.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 340
Fat: 18g
Carbohydrates: 23g
Protein: 22g
Sodium: 600mg
Sugar: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Cooked rice can be substituted with cooked quinoa or cooked bulgur.
Variations:
- Add chopped vegetables such as zucchini, eggplant, or carrots to the filling mixture.
- Use different herbs such as basil or oregano instead of parsley, mint, and dill.
- Add a layer of sliced potatoes or sweet potatoes to the bottom of the baking dish before adding the stuffed peppers.
Tips and tricks:
- To make the stuffed peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the peppers are not standing upright, use crumpled foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 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 at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped herbs on top.
Garnishes:
Sprinkle chopped fresh herbs on top of the stuffed peppers.
Pairings:
Serve the stuffed peppers with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the filling is too dry, add a splash of water or tomato sauce to the mixture.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Tarhui is a traditional Armenian dish that is typically made with stuffed grape leaves. This recipe is a variation that uses bell peppers instead.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the stuffed peppers as a main course for dinner or as a side dish for a larger meal.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic