⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

🍽 Ingredients

• 1 pound Ground beef or lamb (or veggie crumbles)
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Cooked rice
• 1 tablespoon Smoked paprika
• 1 teaspoon Ground ginger
• 1/2 teaspoon Ground cumin
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon Turmeric
• Pinch Black pepper
• To taste Salt
• 4-6 large Bell peppers
• For garnish Fresh cilantro or parsley

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked peppers.
2. Wash and prep the peppers: Thoroughly wash 4-6 large bell peppers (any color you like!). Cut them in half lengthwise and remove the stems, seeds, and membranes. Make sure to get all the seeds out; otherwise, they might make your stuffing bitter!
3. Get started on your flavorful filling: In a large bowl, combine 1 pound of ground beef or lamb (or use a veggie crumbles for a vegetarian option!), 1 medium onion (finely chopped), 2 cloves of garlic (minced—I use a garlic press, it's a lifesaver!), and 1 cup of cooked rice.
4. Add the magical spices: Now comes the fun part! Stir in 1 tablespoon of smoked paprika, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper (or more, if you like it extra spicy!), 1/4 teaspoon of turmeric, and a pinch of black pepper. Add salt to taste, remember less is more when it comes to salt, you can always add more later!
5. Mix everything well: Use a wooden spoon to gently mix all the ingredients until they're evenly combined. The mixture should be moist and not too dry.
6. Stuff those peppers: Spoon the meat mixture into the pepper halves. Try to fill them generously but don't overstuff them or they'll burst open during baking.
7. Bake to perfection: Arrange the stuffed peppers on a baking sheet. Add about 1/2 cup of water to the bottom of the pan. Cover the baking sheet loosely with aluminum foil.
8. Bake for about 45-60 minutes, or until the peppers are tender and the filling is cooked through. To check, use a fork to pierce the pepper. If it goes in easily, it's ready! If not, pop it back in the oven for 10 more minutes.
9. Uncover and broil (optional): For a beautifully browned top, remove the foil during the last 10 minutes of baking. Broil for a couple of minutes, but keep a close eye to avoid burning the peppers.
10. Garnish and enjoy!: Once the peppers are done, remove them from the oven and let them rest for a few minutes. Garnish with fresh cilantro or parsley and serve immediately. They're incredibly tasty with a side of crusty bread to soak up all that delicious juice!

📝 Notes

• Adjust the amount of cayenne pepper to control the spice level.
• Feel free to add other vegetables to the filling, such as chopped carrots, zucchini, or mushrooms.
• For a richer flavor, brown the ground meat before adding the other ingredients.
• If you don't have cooked rice, use 1 cup of uncooked rice and add an extra 1/2 cup of water to the baking pan.
• If you're short on time, you can use pre-chopped onions and garlic to speed up the process