Irresistible Ground Beef Stuffed Mini Peppers

Irresistible Ground Beef Stuffed Mini Peppers. In Turkey, people stuff everything, from mussels to eggplants. One of my favorites is stuffed bell peppers. The bell peppers there are somewhat smaller than in the US, so they make better potions and vegetable to stuffing ratio. 

That’s why I chose the tiny sweet peppers to make this dish with. You can have 3-4 mini peppers per serving. They will look absolutely beautiful with all the colors, and will also be filling.

This Ground Beef Stuffed Mini Peppers recipe is based on my mom’s with some little twists to make them lighter, and heartier and to adjust to the different ingredients I find here.

Irresistible Ground Beef Stuffed Mini Peppers

Eleanor Craig

These Ground Beef Stuffed Mini Peppers is a Turkish-inspired cuisine made with tiny green peppers stuffed with rice, ground beef, onions, etc.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Turkish

Servings 4 people

Calories 152 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 20 pieces red pepper (red capsicum)
• ½ pound ground beef (minced beef)
• ⅓ cup brown rice
• 1 medium yellow onion - finely chopped
• ¼ cup parsley
• 1 teaspoon dried mint
• 1 teaspoon cumin
• ¼ teaspoon sugar (white sugar)
• 1 pinch salt - to taste
• 1 pinch ground black pepper - to taste

Instructions

 

• Remove the stems from the top of the peppers with a paring knife and clean the seeds inside. Because the peppers are so small, you can use the tap water to push the seeds out.
• In a medium mixing bowl, mix together ground beef, rice, onion, parsley, mint and cumin. Season with salt and pepper to taste.
• Fill the peppers all the way down with the ground beef mixture. If you have any leftover filling, form them into little meatballs and throw them into the pot with the peppers.
• Place them in a small pot so that the open parts of the peppers come to the top.
• Fill the pot halfway through with water.
• Sprinkle some salt and sugar over the peppers.
• Cover and cook over medium-low heat.

Notes

Test by tasting the rice poking out of the filling. It will be done when the rice is cooked. Serve with rice and yogurt, and enjoy!

PS: If you have leftover peppers, you can throw a quick yogurt dip with dried herbs and have a refreshing snack!

Nutrition

Calories: 152kcalCarbohydrates: 16gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 35mgSodium: 52mgPotassium: 322mgFiber: 1gSugar: 2gVitamin A: 493IUVitamin C: 13mgCalcium: 29mgIron: 2mg

How did this recipe turn out for you?We’re eager to hear your thoughts!