Beef and Rice Stuffed Bell Peppers

I don’t know when was the time I first tasted beef and rice Stuffed bell peppers. But I remember the first time I knew that we, as Egyptians, are not the only people who prepare it. That’s when I first read Bastard of Istanbul. What I knew later is that the two recipes aren’t the same and the stuffing is different. These stuffed bell peppers are as chic looking as they taste good. The first bite is always the funniest. As you break into the one of these bell peppers, the rice mixture will burst from the pepper’s skin leaving you feeling hopeless, good hopeless. Then within the first bite, it will come the tears of joy.

Beef and Rice Stuffed Bell Peppers

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Course Dinner, Main Course

Cuisine Egyptian, Mediterranean

Diet Low Calorie

Keyword healthy stuffed bell peppers with ground beef, quick stuffed peppers

Prep Time15 minutes

Cook Time1 hour

Total Time1 hour 15 minutes

Serves6

These easy beef and rice stuffed bell peppers are as chic looking as they taste good. The first bite is always the funniest. As you break into the one of these bell peppers, the rice mixture will burst from the pepper's skin leaving you feeling hopeless, good hopeless. Then within the first bite, it will come the tears of joy.

Ingredients

• 1 pound ground lamb, minced
• 2 cups Egyptian rice, or ant short grain rice
• 2 medium onions, minced
• 4 tbsp oil
• 1 tbsp salt
• ¾ tsp ground pepper
• 6 bell colored big peppers
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 l boiling water, chicken or meat broth

Instructions

• Wash the rice to get the corn scratch out of it, and drain in a colander.
• Cut the peppers top and leave it (stalk on for a better look) because you'll need to cover it after stuffing. Remove the ribs and seeds and wash it with water and drain it upside down.
• Filling preparation: Combine onions, oil, salt, and pepper in a medium bowl.
• Add the minced lamb then the rice and mix until well combined.
• Fill the peppers with the rice mixture, and place in a large saucepan with the top up.
• Add water or meat/chicken broth to the pan until it reaches half of the peppers.
• Bring to a boil, then reduce heat to a simmer. Cook until the rice and peppers are tender, for about 1 hour. Never leave it without water as it may get burned. Always watch it and add water as necessary.
• When it's done, carefully transfer the peppers to a large platter. Serve warm with yogurt if desired.