Spiced beef pilaf stuffed capsicum
Discover a delightful twist to your dinner routine with our Spiced Beef Pilaf Stuffed Capsicum recipe. This flavor-packed dish combines succulent ground beef, aromatic spices like cumin and paprika, and a hearty mix of basmati rice, tomatoes, peas, and spinach, all lovingly stuffed into fresh capsicums. Perfect for a nutritious and satisfying meal, enhanced with the refreshing touch of spearmint. Easy to prepare and bursting with Mediterranean-inspired flavors, it’s sure to become a family favorite!
- 25 May 2024
- Cook time 75 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Spiced beef pilaf stuffed capsicum is a delicious and nutritious dish that combines flavorful spiced beef with aromatic basmati rice, fresh vegetables, and the sweet taste of roasted capsicum. This Middle Eastern-inspired recipe is perfect for a family dinner or a gathering with friends.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Set aside.
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
- Add the chopped red onion and minced garlic to the skillet with the beef. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the ground cumin and paprika. Cook for an additional minute to release the spices' flavors.
- Add the basmati rice and cook for another 2 minutes, stirring frequently to coat the rice in the spices and oil.
- Pour in the canned tomatoes (including the liquid) and bring the mixture to a simmer.
- Stir in the peas, chopped spinach, and diced red pepper.
- Cover the skillet and let it simmer over low heat for about 15-20 minutes, until the rice is cooked and the liquid is absorbed. If the mixture becomes too dry, add a little water or broth as needed.
- Once the rice is cooked, stir in the finely chopped tomatoes and chopped spearmint. Season the mixture with salt and pepper to taste.
- Spoon the beef and rice mixture into the prepared bell peppers, packing the mixture down to fill each pepper completely.
- Transfer the stuffed peppers to a baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on the edges.
- Carefully remove the stuffed peppers from the oven and let them cool slightly before serving.
- Garnish with additional chopped mint or parsley, if desired.
Tips:
- Use fresh ingredients for the best flavor. Opt for vine-ripened tomatoes, fresh spinach, and high-quality beef.
- Make sure to cook the rice just until al dente, as it will continue to cook when baked in the capsicum.
- For an extra smoky flavor, roast the capsicum in the oven or on a grill before stuffing.
- Adjust the spices to your taste. If you prefer more heat, add a pinch of chilli powder or cayenne pepper.
- Garnish with fresh spearmint and a squeeze of lemon juice for a refreshing finish.
- Serve with a side of yogurt or tzatziki to complement the spices in the pilaf.
Spiced beef pilaf stuffed capsicum is a hearty and flavorful dish that is sure to impress. By following these steps and tips, you can create a delicious meal that is both nutritious and visually stunning. Serve it hot and enjoy the rich, aromatic flavors with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 4.89g | 13% |
| Sugar 6g | 6% |
| Fat | |
| Fat 9g | 11% |
| Saturated 2.62g | 9% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 36mg | 7% |
| Vitamin B1 0.74mg | 61% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 3.31mg | 21% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 44mg | 50% |
| Vitamin E 1.92mg | 13% |
| Vitamin K 90ug | 72% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 3.35mg | 30% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 650mg | 19% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 1.90mg | 17% |
| Water | |
| Water 240g | - |
| * 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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