Israeli Stuffed Peppers with Rice and Beef
Tender bell peppers filled with a savory mixture of ground beef, rice, herbs, and spices, simmered in a rich tomato sauce. A comforting and flavorful dish popular in Israeli homes.
🧂 Ingredients
- 6 large Bell peppers(any color, tops cut off and seeds removed)
- 500 g Ground beef
- 1 cup Uncooked white rice(rinsed)
- 1 medium Onion(finely chopped)
- 3 minced Garlic cloves
- 2 tbsp Tomato paste
- 800 g Canned crushed tomatoes
- 2 cups Beef broth
- 0.5 cup Fresh parsley(chopped)
- 0.25 cup Fresh dill(chopped)
- 1 tsp Allspice
- 1 tsp Cumin
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C).
💡 Tip: Ensures peppers cook evenly. - 2
In a large bowl, combine ground beef, rinsed rice, chopped onion, minced garlic, tomato paste, chopped parsley, chopped dill, allspice, cumin, salt, and pepper. Mix well.
💡 Tip: Use your hands for best mixing. - 3
Carefully stuff the prepared bell peppers with the meat and rice mixture. Do not pack too tightly, as the rice will expand.
💡 Tip: Leave about 1/2 inch of space at the top. - 4
In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the stuffed peppers, standing them upright if possible.
⏱️ 5 minutes - 5
Pour in the crushed tomatoes and beef broth. Bring to a simmer.
💡 Tip: The liquid should come about halfway up the sides of the peppers. - 6
Cover the pot and transfer to the preheated oven. Bake for 1 hour to 1 hour 15 minutes, or until peppers are tender and rice is fully cooked.
⏱️ 1 hour 15 minutes💡 Tip: Check for tenderness with a fork. - 7
Let stand for 10 minutes before serving. Serve hot, spooning some of the tomato sauce over each pepper.
⏱️ 10 minutes
💡 Pro Tips
- ✓For a vegetarian version, substitute the ground beef with cooked lentils or crumbled firm tofu.
- ✓If you don't have fresh dill, you can use 1 tablespoon of dried dill.
- ✓Adjust the amount of spices to your preference.
🔄 Variations
- Add a pinch of cinnamon for a warmer flavor profile.
- Incorporate a small amount of pine nuts into the filling for added texture.
- Serve with a dollop of plain yogurt or tahini sauce.