Libyan Stuffed Bell Peppers

Name: Libyan Stuffed Bell Peppers
Ingredients: 4 large Bell peppers; 1 cup Rice; 500g Ground meat; 1 large Onion; 2 tbsp Tomato paste; 1 tsp Spices; 2 tbsp Ghee or oil

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesquickMealonePotbudgetFriendly

Nutrition (per serving)

880Calories

90 gProtein

55 gCarbs

30 gFat

10 gSugar

600 mgSalt

Ingredients

4 large Bell peppers
1 cup Rice
500g Ground meat
1 large Onion
2 tbsp Tomato paste
1 tsp Spices
2 tbsp Ghee or oil

Method

Preheat the oven to 375°F, then cut the tops off the bell peppers and remove the seeds and membranes, and place them in a baking dish.
Heat the ghee or oil in a large skillet over medium heat, then add the onion and cook stirring occasionally until softened, about 5 minutes.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes, then stir in the tomato paste and spices and cook for 1 minute.
Add the rice to the skillet and stir to combine with the meat and onion mixture, then cook for 2-3 minutes, until the rice is lightly toasted.
Stuff each bell pepper with the rice and meat mixture, and top with the pepper tops, then cover the baking dish with foil and bake for 25 minutes, until the peppers are tender and the filling is hot and flavorful.
Remove the foil and bake for an additional 10-15 minutes, until the peppers are lightly browned, then serve hot and enjoy.
Consider serving the stuffed peppers with a side of salad or bread for a complete and satisfying meal.