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Ingredients
Instructions
Ingredients
- Good quality cooking oil or olive oil
- 1 small yellow onion, chopped
- 1/2 lb ground beef
- salt + pepper
- 1/2 tsp allspice
- 1/2 tsp garlic powder
- 1 cup cooked or canned chickpeas
- 1/2 cup chopped parsley, more for garnish
- 1 cup short grain rice, soaked in water for 10-15 minutes, drained
- 1/2 tsp hot paprika
- 3 tbsp tomato sauce
- 2 1/4 cup water
- 6 bell peppers, any colors, tops removed, cored
- 3/4 cup chicken broth (or water)
Instructions
- In a medium heavy pot, heat 1 tbsp of oil. Saute the chopped onions until golden. Now add the meat and cook on medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice and garlic powder. Stir in the chickpeas and cook briefly.
- To the same pot, now add the parsley, rice, paprika and tomato sauce; stir to combine. Add the water and bring to a high simmer until liquid has reduced by one half.
- Turn the heat to low. Cover and cook for 15-20 minutes or until the rice is fully cooked and no longer hard nor too chewy.
- While the rice is cooking, heat a gas grill to medium-high. Grill the bell peppers for 10-15 minutes, covered. Be sure to turn the peppers occasionally so that all sides get charred. Remove from the grill and let cool briefly.
- Preheat the oven to 350 degrees F.
- Assemble the bell peppers, open-side up, in a baking dish filled with 3/4 cup broth or water. Spoon in the cooked rice mixture to stuff each of the peppers to the very top.
- Cover the baking dish tightly with foil and place it in the 350 degree F heated oven. Bake for 20-30 minutes.
- Remove from the oven and garnish with parsley, if you like. Serve immediately with your favorite salad and a side of Greek yogurt.
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