Stuffed Peppers

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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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.

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.
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