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.
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.
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).
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.