Halal Stuffed Bell Peppers
This halal-friendly recipe features ground beef, aromatic spices, and a hearty rice base. It’s oven-baked for a caramelized, slightly charred finish that pairs beautifully with the tender bell peppers.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Peppers:
- 4 large bell peppers (red, yellow, or green)
- 1 tablespoon olive oil
For the Filling:
- 1 pound halal ground beef (or plant-based meat for a vegetarian option)
- 1 cup cooked basmati rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ cup halal chicken or vegetable broth
- ½ cup shredded cheddar cheese (optional)
Instructions
Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers thoroughly. Slice off the tops and remove the seeds and membranes using a vegetable corer or a spoon. Lightly brush the peppers with olive oil and set aside.
Make the Filling
- Heat a skillet over medium heat and sauté the onions until translucent. Add garlic and cook until fragrant.
- Stir in the halal ground beef and cook until browned. Add the tomatoes, spices, and salt, cooking for an additional 2 minutes.
- Mix in the cooked rice and broth, stirring until well combined. Let the mixture simmer for 5 minutes to meld the flavors.
Stuff the Peppers
- Place the prepared bell peppers in an oven-safe baking dish. Generously stuff each pepper with the filling, packing it tightly. Top with shredded cheese if desired.
Bake
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
Serve and Enjoy
- Let the peppers cool slightly before serving. Garnish with chopped parsley for a fresh finish.