Servings: 0
INGREDIENTS
- 9 red bell peppers, tops and seeds removed
Filling:
- 3 cups/600 grams round or jasmine rice
- 3 large tomatoes, blended into a smooth purée
- 2 to 4 celery leaves, finely chopped
- 1.1 pounds/500 grams ground beef
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon tomato paste
- Juice of half a lemon
Sauce:
- 5 large tomatoes, blended
- 2 tablespoons tomato paste
- 1 tablespoon date syrup
- 1 tablespoon pomegranate molasses
- Juice of 1 lemon
- Salt, black pepper, and paprika, to taste
- Water, enough to fill the pot halfway up the peppers
INSTRUCTIONS
- In a large bowl, combine the rice, tomato purée, celery leaves, ground beef, paprika, black pepper, salt, tomato paste, and lemon juice. Mix until fully incorporated.
- Spoon the filling into each hollowed-out pepper, packing gently but not too tightly to allow the rice to expand as it cooks.
- Arrange the stuffed peppers upright in a wide, deep pot. In a separate bowl, whisk together the blended tomatoes, tomato paste, date syrup, pomegranate molasses, lemon juice, salt, pepper, and paprika. Pour the sauce over and around the peppers, adding enough water to fill the pot halfway up the sides of the peppers.
- Bring the pot to a gentle simmer over medium heat and cook for about 25 minutes. Meanwhile, preheat the oven to 350°F (180°C). Cover the pot with parchment paper, then tightly seal with a lid or foil. Transfer to the oven and bake for 1 hour and 20 minutes.
- Remove the cover and baste the peppers with the sauce. Return to the oven, uncovered, for an additional 10 minutes to allow the tops to caramelize slightly. Let cool for a few minutes before serving.
RECIPE NOTES
These peppers taste even better the next day as the flavors deepen, so don’t hesitate to make a batch ahead of time.