Turkish · Dinner
Oven Baked Stuffed Peppers
Ground beef mixed with rice, onion and tomato, seasoned with cumin and paprika, stuffed into bell pepper halves and baked in beef stock with tomato paste. Finished with fresh parsley and mint, served warm with yogurt alongside.
$4
20 minsPrep
40 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
476Calories
28.8gProtein
24.3gFat
33.8gCarbs
11.9gSugar
6.2gFiber
586mgSodium
95mgChol
8.7gSat Fat
1190mgPotassium
110mgCalcium
4.4mgIron
2.1mcgVitamin B12
138mgVitamin C
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Preheat the oven to 375F and halve the bell pepper lengthwise through the stem. Scrape out the seeds and ribs with a spoon. Finely chop the onion and tomato.
2
Sauté
Heat the olive oil in a small skillet over medium heat. Cook the onion for 4 minutes until soft and translucent.
3
Bake
Add the ground beef to the skillet and cook over medium-high heat for 5 minutes, breaking it up with a spoon until no pink remains. Stir in the tomato, rice, cumin, paprika, parsley, mint, salt and pepper. Cook for 2 minutes until combined.
4
Bake
Whisk the tomato paste into the beef stock. Pour it around the peppers in a baking dish, cover with foil, and bake at 375F for 25 minutes until the peppers are tender when pierced.
5
Rest
Uncover and bake at 375F for 10 minutes until the filling is lightly caramelized at the edges.
6
Plate
Let the peppers stand for 5 minutes. Transfer to a plate, spoon over the pan juices, and serve with yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz309g beef-ground
- 22 bell pepper, halved lengthwise and seeded
- 1/2 cup90g white-rice-cooked
- 22 onion
- 22 tomato, about 60g
- 2 tbsp2 tbsp tomato-paste
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp paprika
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp olive-oil
- 1/2 cup120ml beef-stock
- salt and black pepper to taste
- 4 tbsp4 tbsp plain-yogurt, to serve
