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Stuffed Peppers recipe  
Stuffed Peppers
Recipe
Keema—an Indian dish of spiced ground beef—lends unexpected complexity to these easy stuffed peppers. Use peppers in a variety of colors for a pretty presentation.
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Ingredients
Serves 6
1   recipe Keema
2 cups cooked undercooked basmati rice*
~   salt
~   freshly ground black pepper
~   red chili powder
6   bell peppers
~   boiling water
*Note: Cook the rice slightly less long than you normally would, allowing it to retain a firm—not crunchy—center. The rice will finish cooking inside the peppers, resulting in a perfect tender texture. Click here to learn more about cooking basmati rice.
 
 
Directions 
 

Pre-heat the oven to 350-degrees.

  1. Mix the keema and rice in a spacious bowl. Season to taste with salt, pepper, and chili powder.
  2. Remove the tops, bottoms, and seeds from the peppers.
  3. Place the peppers in a baking dish so that they don’t touch.
  4. Fill each pepper to the top with the meat mixture.
  5. Pour boiling water into the bottom of the baking dish to a one-inch depth.
  6. Cover with aluminum foil bake for 30 minutes.

 

  

Preparation time: 40 minutes with pre-made keema and basmati rice.

A Barbara Adams Beyond Wonderful recipe.

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Cook Basmati Rice

  
     
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Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest featured column, Hungry for the Weekend.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.