Persian Spiced Stuffed Peppers
Recipe type: Sides
Serves: 8-10
  • 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
  1. Preheat oven to 400°F.
  2. Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Remove peppers from the oven and uncover. Sprinkle with gremolata and bake, uncovered, for another 5 minutes.
  7. Alternatively, chop additional peppers and tomatoes and sprinkle on top or add a chopped jalapeno. Cook uncovered for 5 minutes.
Recipe by Gourmet Passover Cooking at