Bell Peppers Stuffed with Meat and Rice

  1. In a large saute pan, heat the olive oil over medium-high heat.
  2. Add the onion, garlic, and celery and cook until the onion is soft and clear, 3 to 4 minutes.
  3. Add the ground meat and brown lightly.
  4. Skim the excess fat.
  5. Dice the tomatoes and add both the tomatoes and their juice (or tomato paste and water) to the meat.
  6. Add the herbs, cinnamon, salt, and pepper and simmer for 5 minutes.
  7. Taste and adjust the seasoning.
  8. Add the rice and simmer until almost all the liquid has been absorbed, 10 to 15 minutes.
  9. Preheat the oven to 350F.
  10. While the rice and meat mixture is simmering, slice off enough of the stem end of each bell pepper to expose the whole cavity.
  11. Reserve the tops.
  12. Remove the seeds and ribs from the pepper cavities and rinse with water.
  13. Use a spoon to fill each pepper loosely with the meat mixture, leaving room for the filling to expand.
  14. Replace the tops.
  15. Place the stuffed peppers in a 9-by-13-inch baking dish and pour in water to a depth of about 1/2 inch.
  16. Bake, basting every 15 minutes, until the rice in the filling is tender, about 1 hour.
  17. (Add more water if the dish becomes dry, and cover the peppers with aluminum foil if they begin to turn brown.)
  18. Serve immediately.

olive oil, yellow onion, garlic, celery, ground beef, tomatoes, fresh mint, fresh oregano, ground cinnamon, kosher salt, freshly ground black pepper, longgrain white rice, sweet bell peppers

Taken from www.cookstr.com/recipes/bell-peppers-stuffed-with-meat-and-rice (may not work)

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