Iranian Stuffed Peppers

These Iranian Stuffed Peppers offer a delightful blend of savory and herbaceous flavors, perfect for a cozy family dinner or a festive gathering. The filling combines ground meat with fragrant herbs like dill, tarragon, and mint, mixed with rice and a touch of lemon for brightness. The peppers themselves become tender and sweet, soaking up the rich tomato-broth sauce. This dish is hearty yet balanced, providing a satisfying meal that feels both comforting and sophisticated.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Japanese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 227.4

Description

These Iranian Stuffed Peppers offer a delightful blend of savory and herbaceous flavors, perfect for a cozy family dinner or a festive gathering. The filling combines ground meat with fragrant herbs like dill, tarragon, and mint, mixed with rice and a touch of lemon for brightness. The peppers themselves become tender and sweet, soaking up the rich tomato-broth sauce. This dish is hearty yet balanced, providing a satisfying meal that feels both comforting and sophisticated.

Directions

1
Melt 2 tablespoons of butter or margarine in a large saucepan over medium heat.
2
Add the chopped onion and sauté until tender and translucent.
3
Add the ground meat and cook until browned and crumbly, breaking it up with a spoon.
4
Stir in half of the tomato sauce, salt, and black pepper. Cook for 1 minute.
5
Add the sugar, lemon peel, lemon juice, and uncooked rice to the meat mixture.
6
Cook and stir the mixture until the rice grains are coated and glistening.
7
Pour in 1 1/2 cups of broth and bring the mixture to a boil.
8
Reduce heat to low, cover, and simmer for 10 minutes or until the liquid is almost absorbed.
9
Stir in the parsley, green onions, dill, tarragon, and mint. Cook for 5 more minutes. Remove from heat.
10
Preheat oven to 350°F (175°C).
11
Cut a thin slice from the stem end of each bell pepper and reserve these slices as lids.
12
Remove seeds and white membranes from the inside of the peppers.
13
Place the hollowed peppers upright in a large baking pan.
14
Spoon the meat and rice mixture into each pepper, packing it down gently.
15
In a small saucepan, combine the remaining tomato sauce, 1 cup broth, and 2 tablespoons butter. Heat until butter melts.
16
Pour this sauce over the stuffed peppers in the baking pan.
17
Place the reserved pepper tops back on the peppers as lids.
18
Cover the baking pan tightly with foil.
19
Bake for 1 hour or until the peppers are tender and the filling is cooked through.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 227.4kcal

% Daily Value *
Total Fat 14.2g22%
Saturated Fat 5.2g26%
Cholesterol 44.3mg15%
Sodium 596.7mg25%
Total Carbohydrate 7.8g3%
Dietary Fiber 1.9g8%
Sugars 4.6g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: iranian, persian, stuffed, peppers, bell, rice, meat, dill, tarragon, mint, herbs, tomato, sauce, baked, dinner, spicy, aromatic

Read it online: https://www.chefs-mate.com/recipe/iranian-stuffed-peppers/