Greek-inspired Stuffed Bell Peppers

Ingredients

• 4 large bell peppers 4 large bell peppers
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1/2 cup (100g) rice 1/2 cup (100g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) vegetable or chicken broth 1 cup (240ml) vegetable or chicken broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the rice, dried oregano, dried basil, ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes.
6. 6.
   Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the rice is partially cooked.
7. 7.
   Stuff the bell peppers with the meat and rice mixture, pressing it down gently.
8. 8.
   Place the stuffed bell peppers in a baking dish and cover with foil.
9. 9.
   Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is cooked through.
10. 10.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have vibrant colors. Red, yellow, or orange peppers work well for this recipe.
• Ground beef or lamb — Opt for lean ground meat to reduce the fat content of the dish.
• Rice — Rinse the rice before using to remove excess starch and prevent clumping.
• Dried herbs — If you prefer, you can use fresh herbs instead of dried ones. Simply double the amount of fresh herbs called for in the recipe.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with cooked quinoa or lentils.
• Add a sprinkle of crumbled feta cheese on top of the stuffed peppers before baking for a Greek twist.
• Serve the stuffed peppers with a side of tzatziki sauce for a refreshing and tangy flavor.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• Leftover stuffed peppers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Greek-inspired Stuffed Bell Peppers as a main course accompanied by a fresh Greek salad and crusty bread. The vibrant colors of the peppers and the flavorful filling make for an impressive and satisfying meal.

Presentation advice

Arrange the stuffed bell peppers on a platter, garnished with fresh parsley. The colorful peppers and the golden crust of the filling will create an enticing visual appeal. Serve with a drizzle of olive oil for an extra touch of Mediterranean charm.