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–+ servings
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.