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Beef Stuffed Bell Peppers

Beef Stuffed Bell Peppers
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A hearty, wholesome, and halal-friendly meal featuring large bell peppers stuffed with a savory blend of lean ground beef, Basmati rice, and Mediterranean-inspired herbs.

Ingredients

Scale

6 Peppers Large Bell Peppers
1 lb Halal Certified Ground Beef
2 Cups Cooked Rice
1 Can (14.5 oz) Diced Tomatoes
1/2 Cup Halal Beef Broth
1 Medium Onio
3 Cloves Garlic
1 Tablespoon Halal Tamari (Soy Sauce)
1 Teaspoon Dried Oregano
2 Tablespoons Olive Oil
To taste Salt and Pepper
1 Cup Shredded Cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Wash all the bell peppers thoroughly. Cut the tops off each pepper and carefully remove the seeds and membranes from the inside. If the peppers do not stand upright, slice a very thin layer off the bottom to create a flat surface. Set the prepared peppers aside in a large baking dish
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, which usually takes about five minutes. Stir in the minced garlic and cook for an additional minute until fragrant
  3. Add the halal certified ground beef to the skillet. Use a wooden spoon to break the meat into small crumbles. Cook the beef until it is completely browned and no pink remains. Carefully drain any excess fat from the pa
  4. Stir in the cooked rice, diced tomatoes (with their juices), dried oregano, and halal tamari. Pour in the halal beef broth to provide moisture. Season the mixture generously with salt and pepper. Let the filling simmer for about five minutes to allow the flavors to meld
  5. Spoon the beef and rice mixture into each prepared bell pepper. Press the filling down gently to pack it in. Pour about half a cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with aluminum foil
  6. Bake the Beef Stuffed Bell Peppers for 30 minutes. Afterward, remove the foil, sprinkle the shredded cheese on top, and bake for another 10 to 15 minutes until the cheese melts and the peppers reach your desired tenderness

Notes

Choose bell peppers that are similar in size so they cook at the same rate.

Do not overcook the rice before adding it to the beef mixture; slightly al dente rice absorbs the juices better during baking.

For softer peppers, blanch the empty shells in boiling water for 3 minutes before stuffing.

Always ensure meat and ingredients are halal-certified as specified.

Let the peppers rest for five minutes after baking to allow the juices to settle.

Nutrition

Find it online: https://fabiloustaste.com/beef-stuffed-bell-peppers/