Impress your dinner guests with these artistic, delicious peppers.
tops cut off and seeded
90% or leaner
or 1.5 tsp ground ginger
divided in half
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cup
- Large pot with lid
- Large heavy skillet
- Wooden spoon
- 9x12 glass baking dish
Combine rice and water. Bring to a boil, then cover and simmer over low heat for 20 minutes. Do not cook fully. Remove from stove and set aside. (You can also microwave the rice and stock for 15 minutes.)
Heat a large, heavy skillet over medium heat. Add beef, ginger, turmeric, and cinnamon. Break up the meat with a wooden spoon and cook until it is no longer pink, about 5 minutes.
Add carrots, onion, garlic, salt and pepper. Cook until vegetables are soft, about 5 minutes.
Stir in half of the tomato sauce and cook for 3 minutes. Remove from heat. Add the cooked rice, parsley, and cilantro. Stir together gently.
Preheat oven to 375° F. Spoon the filling into the peppers. If needed, trim a very thin slice from the bottom of the pepper so that it stands straight.
Place the peppers evenly in a 9x12 baking dish. Spoon a little of the remaining 1 cup of tomato sauce over each pepper.
Bake until peppers are tender, about 30 minutes. Let cool slightly before serving.
The filling can also be made with fully cooked, leftover rice.