Stuffed Vegetables
This recipe brings together the flavors of ground beef, onions, and dried mint inside green peppers. Topped with a tomato slice, it is a tasty and healthy mediterranean recipe.
Ingredients :
- 15-16 small green bell peppers (thin-walled stuffing variety)
- 200 g ground beef (medium fat)
- 1 cup rice (rinsed) or a mix of rice and bulgur
- 2 large onions (finely chopped)
- 2 medium tomatoes (peel/slice the tops for 'lids', chop the rest for filling)
- 1/4 cup olive oil
- 1 tsp tomato paste
- 1/2 bunch fresh parsley, finely chopped
- 1 tbsp dried mint (essential for aroma)
- 1.5 tsp sweet paprika
- 1 tsp black pepper
- 1.5 tsp salt
- FOR THE SAUCE:
- 1.5 cups hot water
- 1 tbsp olive oil
- 1/2 tsp tomato paste
- 1/2 tsp dried mint
Preparation :
- Wash the peppers. Cut off the tops and remove the seeds carefully without breaking the walls. Set aside.
- Prepare the filling: In a large bowl, combine the ground beef, washed rice, finely chopped onions, chopped tomatoes (reserve the firm parts for lids), tomato paste, parsley, olive oil, dried mint, paprika, black pepper, and salt.
- Knead the mixture well with your hands to blend all the flavors evenly. (Note: We use the filling raw, we do not cook it beforehand).
- Fill each pepper with the meat mixture. IMPORTANT: Do not pack it tight and leave about 1 cm of space at the top, as the rice will expand while cooking.
- Cover the top of each stuffed pepper with a slice of tomato (acting as a lid) to keep the filling moist.
- Arrange the peppers upright in a wide pot, fitting them snugly so they don't tip over.
- Prepare the sauce: In a bowl, mix the hot water, 1 tbsp olive oil, 1/2 tsp tomato paste, and 1/2 tsp dried mint.
- Pour the sauce into the pot (around the peppers, not directly inside them). The liquid should reach about halfway up the peppers.
- Cover the pot tightly. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and simmer gently for about 20-25 minutes until the peppers are tender and the rice is cooked.
- Let it rest for 10 minutes before serving. Serve hot, ideally with yogurt sauce on top.
