My Moms Stuffed Pepper Recipe

Ingredients

• 4 Bell Peppers (medium size, any color, tops cut off and seeded)
• 1 cup Medium Grain Rice (washed and soaked for 1 hour)
• 0.5 pound Ground Beef (85% lean, preferably freshly ground)
• 2 cloves Garlic (minced)
• 1 tsp Cumin (ground)
• 1 tsp Safflower (or Paprika) (safflower gives a subtle earthy flavor; paprika works as a substitute)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Allspice
• 1 tsp Salt (or to taste)
• 2 tbsp Clarified Butter or Oil (for mixing the filling; clarified butter adds richness)
• 1 tbsp Water (just a splash to keep filling moist)
• 2 tbsp Tomato Paste (added directly to the cooking water)
• 1 tbsp Lemon Juice (added to the broth for brightness)
• 1 tsp Dried Mint (sprinkled on top before serving)

Instructions

1. Prepare the Bell Peppers

   Cut off the tops of the bell peppers, make a shallow cut around the core with a knife, and gently remove the seeds and membranes. Rinse each pepper under cold water and set aside.

   Time: PT10M

2. Soak the Rice

   Place the medium‑grain rice in a bowl, cover with water, and let soak for 1 hour. After soaking, drain and rinse.

   Time: PT1H

3. Make the Filling

   In a large mixing bowl combine ground beef, soaked rice, minced garlic, cumin, safflower (or paprika), black pepper, allspice, salt, clarified butter (or oil), and a splash of water. Mix thoroughly until the mixture is cohesive.

   Time: PT10M

4. Stuff the Peppers

   Take a generous spoonful of filling and gently press it into each pepper cavity. Fill until the pepper is about three‑quarters full; do not pack to the brim.

   Time: PT10M

5. Prepare the Cooking Liquid

   In the large pot, add enough water to fully submerge the peppers (about 4‑5 cups). Stir in tomato paste and lemon juice, then season with a pinch of salt.

   Time: PT5M

6. Cook the Stuffed Peppers

   Place the stuffed peppers upright in the pot, bring the liquid to a boil, then reduce to a gentle simmer. Cover the pot and cook for 1 hour, or until the rice is tender and the meat is cooked through.

   Time: PT1H

   Temperature: Medium heat

7. Finish and Serve

   Turn off the heat, sprinkle dried mint over the peppers, and let them rest covered for 5 minutes. Serve hot, spooning some of the broth over each pepper.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g