Guncha wa Keema Delight

Ingredients

• 4 large bell peppers 4 large bell peppers
• 250g (9 oz) ground beef or lamb 250g (9 oz) ground beef or lamb
• 1/2 cup (100g) basmati rice, cooked 1/2 cup (100g) basmati rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 zucchini, grated 1 zucchini, grated
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

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, cook the ground meat over medium heat until browned. Drain any excess fat.
4. 4.
   Add the onion and garlic to the skillet and cook until softened.
5. 5.
   Stir in the grated carrot, zucchini, and diced tomato. Cook for a few minutes until the vegetables are tender.
6. 6.
   Add the cooked rice, ground cumin, ground coriander, ground turmeric, salt, and pepper to the skillet. Mix well to combine all the ingredients.
7. 7.
   Stuff the bell peppers with the meat and vegetable mixture, pressing it down gently.
8. 8.
   Place the stuffed bell peppers in a baking dish and cover with foil.
9. 9.
   Bake for 30-35 minutes, or until the bell peppers are tender.
10. 10.
    Remove from the oven and garnish with fresh cilantro or parsley.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. The different colors (red, yellow, orange, or green) will add visual appeal to the dish.
• Ground beef or lamb — Opt for lean ground meat to reduce the fat content of the dish. You can also use a combination of beef and lamb for a more robust flavor.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes to the filling mixture.
• Serve the stuffed bell peppers with a dollop of yogurt or a squeeze of lemon juice for added tanginess.
• Feel free to experiment with different vegetables in the filling, such as peas, corn, or spinach.
• If you prefer a vegetarian version, substitute the ground meat with cooked lentils or chickpeas.
• Leftover stuffed bell peppers can be refrigerated and enjoyed as a delicious cold snack the next day.

Serving advice

Serve the Guncha wa Keema hot as a main course accompanied by a side of fluffy Afghan rice or warm naan bread. Garnish with fresh cilantro or parsley for a pop of color.

Presentation advice

Arrange the stuffed bell peppers on a platter, drizzle with a touch of olive oil, and sprinkle some additional spices on top for an enticing presentation. Serve with a side of yogurt sauce or chutney for dipping.