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stuffed baby bell peppers (egyptian recipe)

(1 rating)
Hananhus avatar
Recipe by
Hanan Hussein
@Hananhus
Bothell, WA

Most Mediterranean countries have a recipe for stuffed bell peppers. The stuffing in all of them share one common ingredient which is the rice, then the herbs and spices added in each country make all the difference. As for the ground beef I used here; most of the time it is not used in the Egyptian recipe to save money.

(1 rating)
yield 6 - 8
prep time 45 Min
cook time 45 Min
method Stove Top

Ingredients For stuffed baby bell peppers (egyptian recipe)

  • 2 lb
    baby bell peppers
  • 1 1/2 c
    rice
  • 1/2 lb
    ground beef
  • 2 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    onion flakes, dehydrated
  • 1 Tbsp
    dill, dried
  • 1 Tbsp
    parsley flakes
  • 1 Tbsp
    mint, dried
  • salt and pepper
  • 3 c
    hot water or broth

How To Make stuffed baby bell peppers (egyptian recipe)

  • 1
    Wash the bell peppers. Using a sharp knife with a pointed tip; cut and remove the tops of the bell peppers, then scoop out all the seeds. Set aside.
  • 2
    In a mixing bowl, add the rest of the ingredients except the water. Mix very well making sure to break any lumps in the ground beef.
  • 3
    Fill the peppers with the rice mixture (but don't pack them too tight so as to allow room for the rice to plump when cooked).
  • 4
    Stand the filled peppers up in a pot, add the hot water (or broth), bring to the boil then reduce the heat, cover and let it simmer till the rice is cooked; about 35 - 45 minutes. In Egypt it is served with plain yogurt or garlic yogurt.
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