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
Ingredients
- 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.