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Persian Spiced Stuffed Peppers
Recipe type: Sides
Serves: 8-10
Ingredients
- 16 mini sweet bell peppers
- 1 tablespoon neutral oil
- 1 ½ pound lean ground beef
- 1 medium sweet onion, such as Vidalia, diced
- 2 garlic cloves, finely chopped
- ⅓ cup crushed tomatoes
- 1 teaspoon paprika
- ⅛ teaspoon ground cloves or nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped flat leaf parsley
- Passover Gremolata, optional
- 2 teaspoons olive oil
- 1 cup Passover panko
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 teaspoon fresh lemon juice
- ½ - 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F.
- Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside.
- In a medium skillet, heat oil. Add onion, garlic and ground beef and cook until browned about 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Add tomatoes, paprika, cloves, cinnamon, cumin, salt and pepper. Cook for 3 minutes. Add parsley and remove from heat.
- In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes.
- Make the gremolata: In a large sauté pan, heat oil over medium-high heat. Add panko and garlic and cook over medium heat, until garlic is soft and panko is toasty, about 3 – 5 minutes. Add lemon zest, juice, salt, pepper and parsley and cook an additional minute so that the juices are absorbed.
- Remove peppers from the oven and uncover. Sprinkle with gremolata and bake, uncovered, for another 5 minutes.
- Alternatively, chop additional peppers and tomatoes and sprinkle on top or add a chopped jalapeno. Cook uncovered for 5 minutes.
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