red/yellow bell peppers, (tops cut away and seeds removed)
cup onions (chopped)
pound ground beef
tbsp garlic (chopped)
cup fresh parsley leaves (finely chopped)
tsp black pepper powder
Pinch of red chilli flakes
cup cooked white rice
cup tomato paste
tbsp Noor Oil
A classic American recipe that one cannot find easily in restaurants, try it out. It’s amazing.
Preheat the oven to 177°C. Boil water in a large pot, par boil the peppers until tender for about 2 to 3 minutes. Remove peppers from the water; place them to dry on paper towels.
In a large sauce pan or skillet, heat Noor Oil over medium flame. Add in the chopped onions and cook for about 3 minutes, stirring intermittently.
Now add the ground beef, chopped garlic, chopped parsley, salt, black pepper and red chili flakes.
Cook for about 6 minutes until the meat is browned, stirring with a heavy wooden spoon to break up the lumps.
Once the beef is done, add in the rice and tomato paste and stir well. Remove from heat and adjust seasoning with salt, pepper as desired. Keep this mixture aside for stuffing.
Pour water into a baking dish about 1/8-inch deep; just to cover the bottom. Stuff the bell peppers with the mixture and place them in the baking dish. Bake for 25 to 30 minutes until the peppers are tender and the filling is hot.
Remove from the oven and let it rest for 10 minutes, and then serve.
Stuffed bell pepper serves as an accompaniment for steaks and other grilled meats or can be enjoyed by itself as an entrée.