Mediterranean Stuffed Peppers
The whole family will love these Mediterranean Stuffed Peppers. They are bursting with fragrant spices and fresh flavor!
Ingredients
- ½ cup white rice rinsed
- ¾ cup water
- 2 lb ground beef
- 1 tsp sea salt
- 1 small onion
- 1 Tbsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 bunch parsley
- 1 jar tomato paste 7 oz
- 2 cup chicken broth
- 4 bell peppers
- Feta Crumbles optional
Instructions
- Prep the Vegetables and Preheat Oven: Chop the onion and clean and half the bell peppers. Set aside. Preheat the oven to 350 degrees
- Brown the meat: In a large skillet, brown the ground beef. Once fully cooked, if the meat has a lot of drippings, drain the meat.
- Cook the rice: In a separate saucepan add the rice and water together and bring to a boil, allow the rice to cook for 8-10 minutes. The rice will be slightly undercooked, fluff the rice with a fork as the water is evaporating to keep the rice from forming large clumps.
- Cook the tomato sauce: In a small separate saucepan, combine the chicken broth with tomato paste. Heat until just boiling and stir together until fully mixed. Remove from heat, and set aside.
- Cook the onions: While the rice is cooking, add the chopped onions to the skillet and cook for 1-2 min until barely translucent. Return ground beef to the skillet and mix the onions and meat together.
- Add in Spices: Dump the spices into the meat and onions, and stir until combined.
- Add in Rice: Remove the ground beef mix from heat and add in the cooked rice. Stir to combine.
- Add Parsley: Dump the chopped parsley into the skillet and stir it into the rice and ground beef mixture.
- Arrange the Peppers: In a 9x13 baking dish, arrange the halved stuffed peppers to be filled with the ground beef mixture.
- Stuff the peppers: With a spoon or ice cream scooper, fill each pepper full with the ground beef mixture.
- Pour on Tomato Sauce: Once the peppers are fully stuffed, pour the tomato sauce on the peppers and in the baking dish. Cover with aluminum foil and bake for 40 min in preheated oven.Serve topped with Feta cheese crumbles and fresh parsley.