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Ingredients
Scale
- 2 tbsp Greek extra virgin olive oil
- 1 small yellow onion, chopped
- 1/2 lb ground beef
- Kosher salt and black pepper, to taste
- 1 tsp ground allspice
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1 small bunch fresh parsley, chopped (about 1 cup packed) or a mixture of parsley and fresh dill
- 1 cup white rice, soaked in water for 20 to 30 minutes, then drained
- 3/4 tsp paprika (hot or sweet)
- 1/4 cup tomato sauce
- 2 1/4 cup water
- 6 bell peppers, any colors, tops removed and cored
- 3/4 cup chicken broth (or water)
Instructions
- Heat olive oil in a medium pot and sauté onions until golden.
- Add ground beef, salt, pepper, and allspice; cook until browned.
- Stir in minced garlic and chickpeas.
- Add parsley, drained rice, paprika, and tomato sauce, and combine.
- Pour in water and bring to a high simmer; cook for about 20 minutes.
- Grill the bell peppers for 10-15 minutes until charred.
- Preheat the oven to 350°F (175°C).
- Place grilled peppers in a baking dish with chicken broth.
- Stuff each pepper with the meat and rice mixture.
- Cover with foil and bake for 20-30 minutes.
- Garnish with parsley and serve warm.
Notes
Soaking the rice is essential for even cooking.
Feel free to customize spices and herbs to your liking.
Using a variety of colored bell peppers enhances visual appeal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking & Grilling
- Cuisine: Greek
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 6
- Protein: 18
- Cholesterol: 65