stuffed baby bell peppers (egyptian recipe)
(1 rating)
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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(1 rating)
yield
6 - 8
prep time
45 Min
cook time
45 Min
method
Stove Top
Ingredients For stuffed baby bell peppers (egyptian recipe)
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2 lbbaby bell peppers
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1 1/2 crice
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1/2 lbground beef
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2 Tbspolive oil, extra virgin
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2 Tbsponion flakes, dehydrated
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1 Tbspdill, dried
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1 Tbspparsley flakes
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1 Tbspmint, dried
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salt and pepper
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3 chot water or broth
How To Make stuffed baby bell peppers (egyptian recipe)
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1Wash 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. -
2In 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.
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3Fill 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).
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4Stand 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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