Stuffed Mini Bell Peppers in Spiced Tomato Sauce

These tender stuffed mini bell peppers are filled with spiced beef and rice, then slowly braised in a tomato glaze sweetened with date syrup for a rich, caramelized finish.
Adi Marom – @adimarom5

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Total Time :2 hours 30 minutes
Servings: 6

INGREDIENTS
 

  • About 20 mini Tinkerbell peppers
  • 1 yellow onion, finely chopped
  • 1.1 pounds/500 grams ground beef
  • 1 cup/200 grams round rice, rinsed
  • 1 cup cilantro, finely chopped
  • 1 cup parsley, finely chopped
  • 1 medium tomato, finely diced
  • 1 cup scallions, thinly sliced
  • 1 tablespoon sweet paprika
  • ½ tablespoon ground black pepper
  • ½ tablespoon baharat
  • ½ tablespoon kosher salt
  • 2 tablespoons date syrup
  • Juice of 1 lemon

Sauce:

  • 1 14-ounce/400-gram can finely chopped tomatoes
  • 2 tablespoons date syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon baharat
  • ½ teaspoon ground black pepper
  • 1 tablespoon sweet paprika
  • Juice of 1 lemon
  • 1 cup water

INSTRUCTIONS

  • Heat the oven to 340°F (170°C).
  • Cut the tops off the mini bell peppers and discard the seeds. Set the cleaned peppers aside.
  • In a large skillet over medium heat, warm 1 to 2 tablespoons of olive oil. Add the chopped onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Add the ground beef and cook until no longer pink and all liquid has evaporated, 8 to 10 minutes. Remove from heat.
  • To the skillet, add the rinsed rice, cilantro, parsley, tomato, scallions, paprika, black pepper, baharat, salt, date syrup, and lemon juice. Stir until the mixture is fully combined.
  • Using a spoon or your hands, fill each pepper with the beef-rice mixture, packing it in firmly but not too tightly. Arrange the peppers snugly in a large ovenproof pot or deep baking dish in a single layer.
  • In a mixing bowl, combine the chopped tomatoes, date syrup, salt, baharat, black pepper, paprika, lemon juice, and water. Pour the sauce over the stuffed peppers, making sure they are mostly submerged.
  • Cover the dish tightly with parchment paper and then a lid or aluminum foil. Bake for 2 hours, until the peppers are very soft. Remove the lid and parchment and return to the oven for 10 to 12 minutes, until lightly browned on top.
  • Let cool slightly before serving with some of the sauce spooned over each pepper.
stuffed mini bell peppers recipe
Credit: Adi Marom – @adimarom5

How can I make these stuffed mini bell peppers vegetarian?

Simply replace the ground beef with a plant-based protein such as cooked lentils, canned chickpeas, or finely chopped mushrooms sautéed with onion for added umami. You can also use textured vegetable protein (TVP), tofu, or vegan ground “meat” crumbles. Keep the rice, herbs, tomato, and spices the same. The date syrup-tomato sauce works just as well with vegetarian fillings and brings balance and richness to the dish.

stuffed mini bell peppers recipe
Credit: Adi Marom – @adimarom5

Can I make these stuffed mini bell peppers in advance?

You can stuff the peppers and arrange them in the baking dish up to 24 hours ahead. Cover tightly and refrigerate. When ready to cook, pour the sauce over and bake as directed, adding about 10 extra minutes to the cook time since they’ll be starting cold. You can also fully cook the dish and reheat it in a 300°F (150°C) oven, covered, for 20 to 30 minutes.

What type of rice is best for this recipe?

Sushi-style round rice is ideal for stuffed mini bell peppers because it becomes tender and cohesive without getting mushy. This type of rice absorbs the sauce well and binds the filling together nicely. Arborio rice or Calrose rice can be used as substitutes. Avoid long-grain rice like basmati or jasmine for this dish, as they tend to stay too separate and may result in a looser, less cohesive stuffing.

Can I freeze leftover stuffed mini bell peppers?

Yes! Let them cool completely, then transfer them with their sauce into an airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake covered at 325°F (160°C) for 25 to 30 minutes until heated through. Note that the texture of the peppers may become softer after freezing, but the flavor remains intact.

Can I bake stuffed mini bell peppers uncovered the whole time?

It’s best to bake stuffed mini bell peppers covered for most of the cooking time to ensure even cooking and tender results. Covering the dish with parchment and a lid traps steam, helping the rice and peppers soften properly. Uncovering them only in the final 10 to 12 minutes allows the tops to brown without drying out the filling. Baking uncovered the whole time may result in tough peppers and unevenly cooked rice.

stuffed mini bell peppers recipe
Credit: Adi Marom – @adimarom5

How do I prevent the rice from undercooking inside the peppers?

Always use rice that has been rinsed well and mix it with warm ingredients like sautéed beef and onions. Make sure the sauce contains enough liquid and that the dish is tightly covered during baking. Baking the peppers low and slow—around 340°F (170°C) for 2 hours—allows the rice to gently steam and absorb moisture, resulting in perfectly cooked grains.

How can I make stuffed mini bell peppers spicier?

Add chopped fresh chili peppers such as jalapeño, serrano, or red chili to the beef and rice mixture. Alternatively, stir in ½ to 1 teaspoon of cayenne pepper, chili flakes, or hot paprika along with the other spices. You can also add a splash of hot sauce to the tomato-date syrup sauce before baking.

What can I serve with stuffed mini bell peppers?

The peppers can be served as a main dish or as part of a larger spread. Pair them with a side of garlicky yogurt or tahini sauce to contrast the sweet-savory tomato base. They also go well with a chopped cucumber and tomato salad, crusty bread, or herbed couscous. If serving as part of a larger meal, consider mezze dishes like hummus, labneh, or marinated eggplant to round out the flavors.

Can I use a different kind of meat?

You can substitute the ground beef with ground turkey, chicken, or lamb when making stuffed mini bell peppers. Lamb adds a bold, earthy flavor, while turkey or chicken will make the dish lighter. Whichever meat you choose, be sure to cook it thoroughly with the onions before mixing with the rice and herbs. If using a leaner meat like turkey or chicken, consider adding a tablespoon of olive oil to the filling to prevent it from drying out during baking.

stuffed mini bell peppers recipe
Credit: Adi Marom – @adimarom5

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