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.
Ingredients
| 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.
- Mix the keema and rice in a spacious bowl. Season to taste with salt, pepper, and chili powder.
- Remove the tops, bottoms, and seeds from the peppers.
- Place the peppers in a baking dish so that they don’t touch.
- Fill each pepper to the top with the meat mixture.
- Pour boiling water into the bottom of the baking dish to a one-inch depth.
- Cover with aluminum foil bake for 30 minutes.
Preparation Time:
40 minutes with pre-made keema and basmati rice.
Tips and Techniques
