Stuffed Baby Bell Peppers (Egyptian Recipe)

Hanan Hussein


Most Mediterranean countries have a recipe for stuffed bell peppers. The stuffing in all of them share one common ingredient which is the rice, then the herbs and spices added in each country make all the difference. As for the ground beef I used here; most of the time it is not used in the Egyptian recipe to save money.

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6 - 8


45 Min


45 Min


Stove Top


2 lb
baby bell peppers
1 1/2 c
1/2 lb
ground beef
2 Tbsp
olive oil, extra virgin
2 Tbsp
onion flakes, dehydrated
1 Tbsp
dill, dried
1 Tbsp
parsley flakes
1 Tbsp
mint, dried
salt and pepper
3 c
hot water or broth

Directions Step-By-Step

Wash the bell peppers.
Using a sharp knife with a pointed tip; cut and remove the tops of the bell peppers, then scoop out all the seeds. Set aside.
In a mixing bowl, add the rest of the ingredients except the water. Mix very well making sure to break any lumps in the ground beef.
Fill the peppers with the rice mixture (but don't pack them too tight so as to allow room for the rice to plump when cooked).
Stand the filled peppers up in a pot, add the hot water (or broth), bring to the boil then reduce the heat, cover and let it simmer till the rice is cooked; about 35 - 45 minutes.
In Egypt it is served with plain yogurt or garlic yogurt.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Other Tag: Healthy
Hashtags: #rice, #stuffing