Green peppers stuffed with a mixture of ground beef, rice, and onion, seasoned with fresh garlic, cumin, coriander, and cayenne pepper, and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
Ingredients
- ½ cups water: 2 piece
- brown rice: 1 cup
- olive oil: 1 tsp (or as needed)
- green bell peppers, halved and: 6 piece (seeded)
- ½ pounds lean ground beef: 1 piece
- onion: 1 piece (diced)
- tomato sauce: 1 can (15 ounce can)
- garlic: 2 clove (minced)
- ground coriander: 1 tsp
- ground cumin: 1 tsp
- ground cayenne pepper: 1 tsp
- salt and ground black pepper: (to taste)
- mozzarella cheese: 2 cups (finely shredded)
Metric Conversion
Stages of cooking
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Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish.
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Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish.
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine.
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Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil.
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Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.
