Stuffed peppers are a perennial favorite among summer dishes. My elevated version features charred peppers stuffed with ground beef, rice, garbanzo beans, and aromatic Mediterranean spices. Add a splash of color and use red, golden, & orange bell peppers for this dish. Smart Recipes, Mediterranean Recipes, Beef Recipes, Recipes Beef Mediterranean Mediterranean Stuffed Bell Peppers Mediterranean Stuffed Bell Peppers Recipe | PT1H15M Serves 6 Ingredients: 1 Tablesppon Extra-Virgin Olive Oil 1 Small Yellow Onion 0.5 Pound Ground Beef 1 Teaspoon Salt & Freshly Ground Black Pepper 0.5 Teaspoon Allspice 0.5 Teaspoon Garlic Powder 15 Ounces Garbanzo Beans 1 Cup Greek Olives 1 Small Bunch Fresh Parsley 1 Cup Short Grain Rice 0.5 Teaspoon Paprika 0.25 Tablespoons Tomato Sauce 2.25 Cups Water 6 Large Bell Peppers 0.75 Cup Chicken Stock In a Dutch oven over medium-high heat, heat 1 tablespoon oil. Add onions and saute until brown, about 3-4 minutes. Add beef and saute until brown on all sides, about 10 minutes. Use a wooden spoon to break up meat while cooking. Season with salt, pepper, allspice & garlic powder. Stir in garbanzo beans and cook for another 2 minutes. Stir in half the parsley, rice, olives, paprika, & tomato sauce. Add water and cook until liquid has reduced by half. Reduce heat to low, cover, & simmer until rice is tender, about 15-20 minutes. Meanwhile, preheat gas grill to medium-high heat. Add bell peppers and keep covered while cooking. Grill and turn peppers occasionally until charred on all sides, about 10-15 minutes. Remove from heat and arrange on a platter to cool. Preheat oven to 350 degrees. In a large casserole dish, arrange bell peppers (cut-side up) and pour stock around them. Stuff each bell pepper evenly with rice mixture. Cover dish with aluminum foil and bake until tender & cooked through, about 25-30 minutes. Sprinkle with remaining parsley & serve.

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