Bell peppers are rich in vitamins like Vitamin C and Vitamin K, which help boost your overall health & provide energy while dieting. They also help you feel full for longer, reducing the desire to snack between meals.
Stuffed Bell Peppers
Bell peppers are rich in vitamins like Vitamin C and Vitamin K
Ingredients
- Green bell peppers: 10 medium size
- Egyptian rice: 2 cups
- Minced meat: 500 grams fine
- Beef broth: 2 cups
- Tomatoes: 2 peeled and finely chopped
- Vegetable oil: ¼ cup
- Dried mint: 1 teaspoon
- Parsley: ¼ cup chopped
- Coriander dried: 1 tablespoon
- Onion: 1 finely chopped
- Garlic: 1 clove crushed
- Red chili pepper: to taste optional
- Bell pepper spice: a pinch
- Salt: a pinch
Instructions
- In a deep pan, sauté the onion in vegetable oil over heat until it becomes soft and translucent.
- Add the garlic and sauté with the onion until fragrant and lightly browned. Add the minced meat and stir well. Then, add the tomatoes and cook the ingredients for about 5 minutes.
- Add the rice and stir it with the meat mixture until well combined.
- Add the herbs and spices, then pour in the beef broth until it covers the ingredients. Stir well.
- Let the pot simmer over low heat until the rice is fully cooked.
- Cut the tops off the bell peppers and remove the seeds inside. Stuff them with the rice filling.
- Place the stuffed bell peppers in a baking dish and pour in enough beef broth to cover about three-quarters of them.
- Preheat the oven to 180°C (350°F).
- Place the dish in the oven for about 15-20 minutes until the peppers are cooked and slightly browned. Serve the stuffed peppers hot.
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