Mediterranean-Style Stuffed Bell Peppers

 

Old-fashioned comfort food… influenced by my grandma’s Egyptian-Armenian cooking and my mother-in-law Persian-Armenian spices, this dish is very close to my heart... roots matter. 

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RECIPE 

Mediterranean-Style Stuffed Bell Peppers

Ingredients:

  • 6 bell peppers (red, yellow, orange or green bell peppers)

  • 1 large onion

  • ½ bunch curly parsley

  • ½ bunch cilantro

  • ½ bunch dill

  • 1 pounds ground beef (80/20)

  • 3/4 cup long grain rice

  • 6 tablespoons tomato paste, divided

  • 2 tablespoons ketchup

  • 1 teaspoon coriander

  • 1 teaspoon turmeric

  • 1 teaspoon paprika

  • 1/2 teaspoon cumin

  • 1 ½ teaspoons salt, plus to taste

  • 1/4 teaspoon ground black pepper

  • 2-3 dried lemons* (may substitute with 1/4 cup lemon juice)

  • 1 - 15 ounce can tomato sauce

  • 2 tablespoons pomegranate molasses (optional)

  • 3 cups water (or until peppers are completely covered)

Directions:

Step 1: Cut top off from bell peppers; remove core; set aside.

Step 2: In a food processor, pulse onions, parsley, dill and cilantro fill finely chopped (do not puree). 

Step 3: In a large bowl, combine ground beef, pulsed veggies, rice, 3 tbsp tomato paste, ketchup, spices, salt and pepper. 

Step 4: Place peppers in a medium-size Dutch oven or saucepan; fill with meat/rice filling; cover with bell pepper top; place dried lemons around peppers; season with more salt (about ½ teaspoon); drizzle molasses, tomato sauce, 3 tbsp tomato paste and water over stuffed pepper; place a plate (upside-down) over peppers to hold peppers down while cooking).

Step 5: Simmer over medium/low heat for at least 1 hour; check to make sure rice is fully cooked. Plate and enjoy! 

Note: Dried lemon, commonly used in Persian cuisine, is widely uses in various Middle Eastern dishes, adding an exotic sour touch to stews and soups. These dried lemons are found in Middle Eastern grocery stores or can be ordered online. You may also use sour plums or just plain lemon juice to add a sour touch to this dish. 

 
 
Lidia Haddadian