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If you’re craving a dish that’s bursting with flavor, comforting textures, and vibrant colors, you’re going to love this Stuffed Bell Peppers with Rice and Kefta Recipe. It’s a delightful blend of tender bell peppers filled with a perfectly seasoned mix of ground beef, fragrant spices, and fluffy rice—all baked to tender, golden perfection. This recipe is not just a feast for your taste buds but also a visually stunning centerpiece for any meal. Whether you’re cooking for family or friends, this dish never fails to impress and satisfy.
Ingredients You’ll Need
Gathering these simple, staple ingredients is the first step to creating a dish that offers layers of flavor and texture. Each component plays an essential role, from the sweetness of the bell peppers to the aromatic spices that bring the filling to life and the rice that adds body and heartiness.
- 4 large bell peppers: Choose vibrant colors like red, yellow, or orange for a sweet and tender vessel that becomes beautifully soft when baked.
- 1 cup rice (long grain or basmati recommended): These varieties hold their shape well, creating fluffy, non-sticky grains inside the peppers.
- 1 lb ground beef: The beef brings richness and a juicy, savory taste essential to classic kefta flavors.
- 1 onion, chopped: Adds a mild sweetness and depth to the meat filling when sautéed.
- 2 cloves garlic, minced: Garlic enhances the aroma and gives a pleasant kick without overpowering the dish.
- 1 tsp cumin: This earthy spice imparts warmth and complexity, creating an authentic kefta seasoning.
- 1 tsp paprika: Provides a subtle smokiness and vibrant color that complements the other spices.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors in the filling.
- 1 can diced tomatoes (14.5 oz): Brings acidity, moisture, and a fresh, slightly tangy flavor to keep the mixture juicy.
- 1 cup beef broth: Enriches the filling with savory depth while helping cook the rice evenly.
- Fresh parsley, chopped (for garnish): Brightens the finished dish with a fresh herbal note and attractive color contrast.
- Olive oil (for cooking): Used to sauté the onions and garlic, it adds a silky texture and subtle fruity flavor.
How to Make Stuffed Bell Peppers with Rice and Kefta Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). While the oven warms, carefully cut the tops off each bell pepper and scoop out the seeds and membranes, making a hollow space perfect for stuffing. If you want, reserve the tops to use as a charming lid or garnish later. Setting the stage properly means your peppers will steam and soften beautifully during baking.
Step 2: Sauté the Aromatics
Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the chopped onion and cook until it softens and becomes translucent, which usually takes about 5 to 7 minutes. This step is crucial for developing that sweet base flavor the filling needs.
Step 3: Cook the Kefta Mixture
Add the minced garlic, ground beef, cumin, paprika, salt, and pepper to the skillet. Break the beef up with your spoon and cook everything until the meat browns evenly and no longer shows any pink. The spices will infuse into the beef, creating that signature kefta taste you’re aiming for – savory, warm, and simply irresistible.
Step 4: Add Rice and Liquids
Now stir in the rice along with the canned diced tomatoes and their juices, plus the beef broth. Bring this mixture to a gentle simmer. Cook uncovered for about 10 to 15 minutes until the rice absorbs most of the liquid and becomes tender inside the savory sauce. This step melds all the flavors together and ensures everything’s perfectly cooked before stuffing.
Step 5: Stuff the Peppers and Bake
Pack each hollowed bell pepper tightly with your rice and kefta mixture. Place the stuffed peppers snugly in a baking dish and cover the dish with aluminum foil to trap moisture. Bake for 30 minutes in your preheated oven, then remove the foil and bake for another 10 minutes. This allows the tops of the peppers to brown slightly, adding a subtle caramelized sweetness and inviting texture contrast.
Step 6: Garnish and Enjoy
Once baked, sprinkle freshly chopped parsley over the top for a burst of color and fresh aroma. Now your Stuffed Bell Peppers with Rice and Kefta Recipe is ready to serve – a dish that’s both hearty and festive that everyone will adore.
How to Serve Stuffed Bell Peppers with Rice and Kefta Recipe
Garnishes
Simple garnishes like chopped fresh parsley or even a dollop of tangy yogurt complement this dish spectacularly. The herbs add light freshness to the savory flavors, while a spoonful of yogurt can cool and balance the spices perfectly.
Side Dishes
This recipe pairs wonderfully with a crisp green salad or roasted vegetables. The freshness and crunch of a salad offer a pleasant contrast to the softness of the stuffed peppers, while roasted veggies double down on warmth and texture, rounding out the meal beautifully.
Creative Ways to Present
For a fun twist, serve these peppers open-faced on a bed of mixed greens or alongside grilled flatbreads brushed with garlic and olive oil. Another idea is to sprinkle some toasted pine nuts or crumbled feta cheese on top for an unexpected flavor boost that adds sophistication with minimal effort.
Make Ahead and Storage
Storing Leftovers
Stuffed bell peppers keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making leftovers a tasty next-day meal option. Just be sure to cool them completely before storing to preserve texture and taste.
Freezing
If you want to make this Stuffed Bell Peppers with Rice and Kefta Recipe in advance, freezing is a great option. After baking and cooling, wrap each stuffed pepper individually in plastic wrap and then place them in a freezer-safe container or bag. They freeze beautifully for up to 2 months without sacrificing flavor.
Reheating
Reheat leftovers by placing frozen peppers in a covered dish in a 350°F (175°C) oven for about 25-30 minutes, or until heated through. For refrigerated leftovers, microwave or oven warm until piping hot. Adding a splash of broth before reheating can help maintain moisture and prevent drying out.
FAQs
Can I use different types of meat for the kefta filling?
Absolutely! While ground beef is classic, you can substitute ground lamb, turkey, or chicken for a different flavor profile. Each brings its own character, so feel free to experiment and find your favorite.
Is it necessary to pre-cook the rice before stuffing the peppers?
No need to pre-cook rice when making the Stuffed Bell Peppers with Rice and Kefta Recipe. The rice cooks perfectly in the beef broth and tomato mixture, absorbing all the delicious juices and spices as it simmers.
Can I make this dish vegetarian?
Yes, you can swap the ground beef for a hearty vegetarian protein like lentils, mushrooms, or crumbled tofu seasoned similarly for a satisfying meat-free version. Just adjust cooking times to ensure everything is tender.
What is the best way to cut and prepare the bell peppers?
Cut the tops off lengthwise and carefully remove all seeds and membranes without puncturing the walls. This creates a neat cavity for stuffing and ensures even cooking for tender yet sturdy peppers.
How spicy is this Stuffed Bell Peppers with Rice and Kefta Recipe?
This recipe is mildly spiced with cumin and paprika, making it approachable for most palates. You can always add chili flakes or cayenne if you prefer a bit of heat.
Final Thoughts
There’s something truly special about biting into a Stuffed Bell Peppers with Rice and Kefta Recipe that’s been lovingly prepared from scratch. It’s a harmony of flavors and textures that feels both homey and elegant at the same time. I wholeheartedly encourage you to give this recipe a try—once you do, it might just become one of your go-to comfort meals to share with friends and family. Happy cooking!
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Stuffed Bell Peppers with Rice and Kefta Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Description
These Stuffed Bell Peppers with Rice and Kefta combine tender bell peppers filled with a flavorful mixture of ground beef, aromatic spices, rice, and tomatoes. Baked to perfection, this classic dish offers a hearty and comforting meal that’s perfect for family dinners or special occasions.
Ingredients
Bell Peppers
- 4 large bell peppers
Filling
- 1 cup rice (long grain or basmati recommended)
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- Olive oil (for cooking)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes, keeping the tops aside if you want to use them for garnish or decoration.
- Sauté onions: Heat a tablespoon of olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened, about 5 to 7 minutes.
- Cook beef and spices: Add the minced garlic, ground beef, cumin, paprika, salt, and pepper to the skillet. Cook thoroughly until the beef is browned and fully cooked, breaking up the meat into small crumbles as it cooks.
- Combine rice and tomatoes: Stir in the rice, diced tomatoes with their juices, and beef broth. Bring the mixture to a simmer and cook for 10 to 15 minutes, or until the rice is tender and most liquid is absorbed.
- Stuff peppers: Spoon the filling mixture into the prepared bell peppers, packing the filling tightly to ensure a full stuffing.
- Arrange and cover: Place the stuffed bell peppers upright in a baking dish and cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake: Bake the peppers in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 10 minutes, allowing the peppers to become tender and slightly browned on top.
- Garnish and serve: Garnish the stuffed peppers with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- You can use long grain rice or basmati for the best texture in the filling.
- Keep the pepper tops for decorative presentation if desired.
- If you prefer a spicy kick, add some chili powder or red pepper flakes to the beef mixture.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute the beef with cooked lentils or plant-based ground meat alternatives.
