Stuffed Mini Peppers With Beef And Rice

Ingredients

Ingredients

• 2 tbsp olive oil
• 1 count large onion
• 1 lb ground beef or lamb
• 0.5 cup white long-grain rice
• 1 count medium onion
• 6 count garlic cloves
• 2 tbsp tomato paste
• 0.5 tbsp ground cinnamon
• 0.5 tbsp allspice
• 0.5 tbsp ground cumin
• 0.25 tsp red chili flakes
• 0.25 cup fresh parsley
• 0.25 cup fresh mint
• salt
• black pepper
• 1 can (14 oz) tomato sauce or passata
• 1.5 cups chicken broth
• 2 tbsp pomegranate molasses

Instructions

1. Wash and soak rice for 20 minutes
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the diced onion and minced garlic to the skillet and sauté until translucent.
4. Add the ground beef or lamb to the skillet. Cook, stirring often, until the meat is browned and crumbly. Season lightly with salt and pepper.
5. Stir in the drained rice, tomato paste, cinnamon, allspice, cumin, and red chili flakes. Mix well so the rice is evenly coated with the spices and tomato paste. When dry, add a little stock; when absorbed, repeat a few times.
6. Remove from heat and fold in the chopped parsley and mint. Adjust seasoning if needed.
7. Wash the mini peppers. Cut off the tops to remove as many seeds as possible. Keep the tops.
8. Stuff each mini pepper with the beef and rice mixture, and put the cap back on
9. Place the stuffed peppers in a baking dish.
10. In a bowl, mix together the tomato sauce, chicken broth, and pomegranate molasses. Season with salt and pepper to taste.
11. Pour the broth over the stuffed peppers in the baking dish.
12. Cover with foil and bake for 25 minutes at 375 F.
13. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
14. Garnish with fresh parsley before serving.