Middle eastern stuffed capsicums
Discover the rich flavors of the Middle East with this delicious stuffed capsicums recipe. Made with tender ground beef, zucchini, onions, pine nuts, and aromatic spices, then topped with Greek yogurt and a hint of lemon zest, these stuffed bell peppers are a savory and satisfying meal that's perfect for any occasion. Try it today for a culinary journey that's both healthy and indulgent!
- 17 May 2024
- Cook time 36 min
- Prep time 20 min
- 4 Servings
- 11 Ingredients
Middle Eastern stuffed capsicums are a delectable and healthy dish that incorporates a variety of savory ingredients, including ground beef, zucchini, pine nuts, and a blend of spices. The combination of these flavors results in a rich and aromatic meal that can be enjoyed by the whole family. This recipe is perfect for those who appreciate the robust and diverse flavors of Middle Eastern cuisine.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Cut the tops off of the capsicums and remove the seeds and membranes. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onions and sauté for about 5 minutes or until they start to soften.
Add the diced zucchinis to the skillet and cook for an additional 5 minutes until they are tender.
Push the onions and zucchinis to one side of the skillet. Add the pine nuts to the other side and toast them until they are golden brown, about 2-3 minutes. Stir occasionally to prevent burning.
Add the minced garlic and Middle Eastern spice mix to the skillet. Stir and cook for another 1-2 minutes until fragrant.
Add the ground beef to the skillet. Cook it until it’s browned and fully cooked, breaking it up with a spoon as it cooks.
Stir in the beef broth and finely chopped red pepper. Let the mixture simmer for another 5 minutes until the liquid is reduced.
Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in the Greek yogurt and lemon zest. Mix well to ensure all ingredients are combined.
Spoon the beef and vegetable mixture into each of the prepared capsicums, filling them to the top.
Place the stuffed capsicums in a baking dish. Cover with aluminum foil and bake in the preheated oven for 35-40 minutes.
Remove from the oven and let cool slightly before serving. Enjoy your Middle Eastern Stuffed Capsicums as a delicious and aromatic meal!
Tips:
- For a vegetarian version, you can substitute the ground beef with lentils or chickpeas.
- To make the dish spicier, consider adding a pinch of cayenne pepper or some chopped jalapeños to the filling.
- Roast your pine nuts beforehand to enhance their nutty flavor.
- Using a mix of red, yellow, and green capsicums can add a vibrant color to your dish.
- Allow the stuffed capsicums to rest for a few minutes after baking to let the flavors meld together.
- If you prefer, you can cook the stuffed capsicums in a slow cooker instead of baking them.
Once your stuffed capsicums have finished baking, you'll be rewarded with a meal that's bursting with flavor and nutrients. The combination of ground beef, vegetables, and aromatic spices creates a harmonious blend that is sure to delight your taste buds. Serve these stuffed capsicums with a dollop of Greek yogurt on top for an extra creamy touch. Enjoy your homemade Middle Eastern stuffed capsicums with family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 540kcal | 22% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 3.81g | 10% |
| Sugar 11g | 11% |
| Fat | |
| Fat 44g | 50% |
| Saturated 13g | 43% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 40ug | 5% |
| Choline 110mg | 21% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.89mg | 52% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 3.28ug | 137% |
| Vitamin C 50mg | 55% |
| Vitamin E 1.87mg | 12% |
| Vitamin K 18ug | 14% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 4.39mg | 40% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 230mg | 16% |
| Zinc, Zn 8mg | 69% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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