Stuffed Bell Peppers with a Turkish Twist

Ingredients

• 6 large bell peppers 6 large bell peppers
• 1 cup (200g) rice 1 cup (200g) rice
• 250g ground lamb or beef 250g ground lamb or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried mint 1/2 teaspoon dried mint
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) vegetable or chicken broth 2 cups (470ml) vegetable or chicken broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the rice, ground meat, onion, garlic, tomato paste, olive oil, cumin, paprika, dried mint, parsley, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each bell pepper with the rice and meat mixture, ensuring they are tightly packed.
5. 5.
   Place the stuffed bell peppers in a baking dish and pour the broth into the dish.
6. 6.
   Cover the dish with aluminum foil and bake for 45 minutes.
7. 7.
   Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly browned.
8. 8.
   Serve the Stuffed Bell Peppers hot, garnished with fresh parsley.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before using to remove excess starch and ensure a fluffy texture.
• Ground meat — Opt for lean ground meat to reduce the fat content of the dish.
• Bell peppers — Choose firm and vibrant bell peppers for the best results.
• Tomato paste — Use high-quality tomato paste to enhance the flavor of the dish.
• Fresh herbs — Finely chop the fresh herbs to evenly distribute their flavors throughout the stuffing mixture.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
• Add a squeeze of lemon juice over the Stuffed Bell Peppers before serving for a tangy twist.
• Serve the dish with a dollop of yogurt on top for a creamy and refreshing contrast.
• Experiment with different types of bell peppers, such as red, yellow, or orange, for a visually stunning presentation.
• Leftover Stuffed Bell Peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Stuffed Bell Peppers as a main course, accompanied by a side of fluffy rice or a fresh salad. Garnish with a sprinkle of fresh parsley for an added touch of freshness.

Presentation advice

Arrange the Stuffed Bell Peppers on a platter, ensuring they are upright and visually appealing. Drizzle a bit of olive oil over the peppers and sprinkle some paprika for an attractive finishing touch.