These Stuffed Peppers offer a comforting blend of savory and sweet flavors, inspired by traditional Middle-Eastern cooking. The crisp green peppers serve as a vessel for a filling of ground beef, uncooked rice, and aromatic onions, bound together with egg and seasoned with honey and lemon juice for a bright finish. Seedless raisins add a delightful chew and natural sweetness that complements the rich tomato sauce. This dish is perfect for a cozy family dinner or a potluck, offering a balanced meal that is both satisfying and relatively simple to prepare. The combination of textures, from the tender peppers to the fluffy rice and meat, creates a harmonious eating experience. Serve warm for the best flavor, garnished with fresh herbs if desired.
Stuffed Peppers
Description
These Stuffed Peppers offer a comforting blend of savory and sweet flavors, inspired by traditional Middle-Eastern cooking. The crisp green peppers serve as a vessel for a filling of ground beef, uncooked rice, and aromatic onions, bound together with egg and seasoned with honey and lemon juice for a bright finish. Seedless raisins add a delightful chew and natural sweetness that complements the rich tomato sauce. This dish is perfect for a cozy family dinner or a potluck, offering a balanced meal that is both satisfying and relatively simple to prepare. The combination of textures, from the tender peppers to the fluffy rice and meat, creates a harmonious eating experience. Serve warm for the best flavor, garnished with fresh herbs if desired.Ingredients
Directions
-
Cut a 1-inch piece from the stem end of each pepper and reserve the tops.
-
Scoop out the seeds and white fibers from the inside of each pepper carefully.
-
In a large bowl, mix together the ground beef, uncooked rice, grated onion, egg, cold water, honey, lemon juice, and raisins.
-
Season the meat mixture with half of the salt and pepper.
-
Fill each pepper cavity with the meat mixture, packing it down gently.
-
Place the reserved pepper tops back on the stuffed peppers.
-
Heat the fat in a deep, heavy saucepan over medium heat.
-
Lightly brown the sliced onions in the fat until softened.
-
Add the canned tomatoes and the remaining salt and pepper to the saucepan.
-
Carefully place the stuffed peppers into the sauce, ensuring they are upright.
-
Cover the saucepan and cook over low heat for 45-50 minutes, or until the peppers are tender and the rice is cooked.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 119.7kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.4mg1%
- Sodium 450mg19%
- Total Carbohydrate 26.7g9%
- Dietary Fiber 9.3g38%
- Sugars 14.6g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the peppers tend to float, place a heat-proof plate on top of them inside the pot to keep them submerged in the sauce.
You can substitute ground turkey or chicken for the beef for a lighter version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
The recipe mentions "beef bones" in the original source text, but this appears to be an error or a different variant, as the ingredients list does not include bones and the filling is meat-based. The instructions provided follow the meat filling method.
