Mediterranean Stuffed Peppers Recipe - Chef Fun Kitchen

Mediterranean Stuffed Peppers Recipe

Colorful bell peppers are the correct vessel for a variety of stuffing alternatives. You’ll love the Mediterranean twist this filled peppers recipe takes! The key is within the rice stuffing with flawlessly seasoned lean floor pork (or turkey), chickpeas, and fresh parsley. these healthful crammed peppers are dairy loose and gluten free. They may be the main path with a facet salad, or wow dish for if you have agency!

Mediterranean Stuffed Peppers Recipe

We’re obsessed with stuffing all the vegetables over here! In reality, crammed greens are their very personal magnificence inside Mediterranean cooking.  have you seen those options: crammed zucchini. crammed cabbage rolls. crammed eggplant? Topping this list these days is one in all my absolute favorites: Mediterranean-fashion filled peppers.

This recipe is all approximately the tasty Mediterranean-style rice stuffing with perfectly spiced ground beef and chickpeas. We begin by absolutely browning the meat with chopped onions, including the chickpeas later (yes, you may use floor turkey or chicken rather than pork). Seasoning the beef is critical, and little trace of ground allspice makes all of the distinction in flavor.

Mediterranean Stuffed Peppers Recipe


  • Private Reserve Greek extra virgin olive oil
  • 1 small yellow onion, chopped
  • 1/2 lb ground beef
  • salt + pepper
  • 1/2 tsp allspice
  • 1/2 tsp garlic powder
  • 1 cup cooked or canned chickpeas
  • 1/2 cup chopped parsley, more for garnish
  • 1 cup short grain rice, soaked in water for 15 minutes, then drained
  • 1/2 tsp hot or sweet paprika
  • 3 tbsp tomato sauce
  • 2 1/4 cup water
  • 6 bell peppers, any colors, tops removed, cored
  • 3/4 cup chicken broth (or water)


  1. In a medium heavy pot, warmness 1 tbsp of oil. Saute the chopped onions till golden. Now add the beef and cook dinner on medium-excessive warmness, stirring every now and then, till deeply browned. Season with salt, pepper, allspice and garlic powder. Stir in the chickpeas and cook in brief.
  2. To the equal pot, now add the parsley, rice, paprika and tomato sauce; stir to combine. upload the water and convey to a high simmer till liquid has reduced via one half.
  3. Flip the heat to low. cover and cook for 15-20 mins or till the rice is absolutely cooked and not hard nor too chewy.
  4. While the rice is cooking, heat a fuel grill to medium-high. Grill the bell peppers for 10-15 minutes, included. make certain to turn the peppers sometimes so that each one facets get charred. eliminate from the grill and allow cool in brief.
  5. Preheat the oven to 350 stages F.
  6. Assemble the bell peppers, open-side up, in a baking dish full of three/four cup broth or water. Spoon in the cooked rice combination to stuff each of the peppers to the very top.
  7. Cowl the baking dish tightly with foil and location it inside the 350 diploma F heated oven. Bake for 20-30 minutes.
  8. Cast off from the oven and garnish with parsley, if you like. Serve right away along with your favored salad and a facet of Greek yogurt.

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