Maltese Stuffed Bell Peppers

Ingredients

• 4 large bell peppers 4 large bell peppers
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground lamb 250g (8.8 oz) ground lamb
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 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. Set aside.
3. 3.
   In a large bowl, combine the ground beef, ground lamb, cooked rice, onion, garlic, parsley, mint, cinnamon, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff the bell peppers with the meat and rice mixture, pressing it down gently to fill the peppers completely.
5. 5.
   Place the stuffed bell peppers in a baking dish. Drizzle olive oil over the peppers.
6. 6.
   In a separate bowl, mix together the tomato sauce and vegetable broth. Pour the mixture into the baking dish, surrounding the stuffed peppers.
7. 7.
   Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the peppers are tender and the filling is cooked through.
8. 8.
   Remove the foil and bake for an additional 10 minutes to allow the tops of the peppers to brown slightly.
9. 9.
   Serve the Maltese Stuffed Bell Peppers hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef and lamb — Make sure to use lean ground meat for a healthier option. If desired, you can substitute the ground lamb with ground pork or turkey.
• Fresh herbs — Opt for fresh herbs as they provide a more vibrant flavor. If you don't have fresh mint, you can use dried mint, but reduce the quantity by half.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the filling mixture.
• Serve the stuffed bell peppers with a dollop of Greek yogurt on top for a creamy contrast.
• If you prefer a vegetarian version, substitute the ground meat with cooked lentils or chickpeas.
• Experiment with different types of bell peppers for a colorful presentation.
• Leftover stuffed bell peppers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Maltese Stuffed Bell Peppers as a main course accompanied by a fresh green salad and crusty bread. The peppers can be enjoyed on their own or paired with a side of couscous or roasted potatoes.

Presentation advice

Arrange the stuffed bell peppers on a platter, garnished with a sprinkle of fresh parsley. The vibrant colors of the peppers will create an eye-catching display. Consider drizzling a little extra tomato sauce over the peppers for an appetizing presentation.