Sweet roasted bell peppers stuffed with spiced halal ground beef and fluffy rice in a tangy tomato sauce, finished with crumbled feta and fresh parsley. Served warm as a hearty, Mediterranean-inspired main.
Sweet Roasted Peppers Stuffed with Spiced Halal Beef and Rice
Bright bell peppers roasted until tender, filled with cumin-scented halal beef and fluffy long-grain rice, and finished with tangy tomato sauce and crumbled feta for a satisfying weeknight main.
This is the kind of dinner that looks like you spent hours but comes together with straightforward, pantry-friendly steps. Sweet bell peppers roast down to tender, slightly charred cups that cradle a filling of browned halal ground beef, garlic-scented onions, and long-grain rice cooked in beef broth so it stays fluffy rather than gluey.
The spices are simple—cumin, paprika, oregano—bloomed briefly in the pan to wake up their flavors before mixing into the meat. A bright tomato sauce ties everything together, adding a little acidity to cut through the richness of the beef, and a scattering of crumbled feta and fresh parsley at the end brings salty, herbaceous contrast and a pleasing creamy bite.
Small practical touches make a big difference: rinse the rice until the water runs clear for the lightest texture, reserve the pepper tops if you want a pretty presentation, and brown the beef well so the filling has depth. You can make the filling ahead and stuff the peppers just before baking, which is a great trick for busy weeknights or when feeding guests.
Serve these warm straight from the oven with a simple salad or crusty bread to mop up the tomato sauce—leftovers reheat beautifully and the flavors only improve after a day in the fridge, making this an excellent choice for leftovers or an easy make-ahead dinner.
Ingredients
How to Make Stuffed Bell Pepper Halal Beef Rice
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes; reserve the tops if you like for presentation.
- Rinse the rice under cold water until the water runs clear. In a small saucepan bring 1 cup beef broth and 1 cup water to a boil, add the rice and 1/4 tsp salt, reduce heat to low, cover and simmer 15–18 minutes until the liquid is absorbed; fluff with a fork and set aside.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until soft, then add minced garlic and cook 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Brown the beef 6–8 minutes until no pink remains, stirring occasionally. Stir in cumin, paprika, oregano, remaining salt and black pepper and cook 1 minute to bloom the spices.
- Stir in the tomato paste and cook 1 minute, then add the tomato sauce and 2–3 tablespoons of the reserved beef broth (or water) and simmer 3–4 minutes until slightly thickened.
- Combine the cooked rice and chopped parsley with the beef-tomato mixture in the skillet; taste and adjust seasoning if needed.
- Spoon the beef-and-rice mixture into each hollowed bell pepper, packing gently. Place the stuffed peppers upright in a baking dish and pour 1/2 cup water into the bottom of the dish to help steam during baking.
- Cover the dish tightly with foil and bake 30 minutes. Remove the foil and sprinkle crumbled feta over each pepper, then bake uncovered 8–10 more minutes until peppers are tender and cheese is slightly warmed.
- Remove from the oven, let cool 5 minutes, garnish with extra parsley if desired, and serve warm with some of the pan sauce spooned over each pepper.
Recipe Card
Stuffed Bell Pepper Halal Beef Rice
Sweet roasted bell peppers stuffed with spiced halal ground beef and fluffy rice in a tangy tomato sauce, finished with crumbled feta and fresh parsley. Served warm as a hearty, Mediterranean-inspired main.
- Prep
- 20 min
- Cook
- 50 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes; reserve the tops if you like for presentation.
- Rinse the rice under cold water until the water runs clear. In a small saucepan bring 1 cup beef broth and 1 cup water to a boil, add the rice and 1/4 tsp salt, reduce heat to low, cover and simmer 15–18 minutes until the liquid is absorbed; fluff with a fork and set aside.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until soft, then add minced garlic and cook 30 seconds until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Brown the beef 6–8 minutes until no pink remains, stirring occasionally. Stir in cumin, paprika, oregano, remaining salt and black pepper and cook 1 minute to bloom the spices.
- Stir in the tomato paste and cook 1 minute, then add the tomato sauce and 2–3 tablespoons of the reserved beef broth (or water) and simmer 3–4 minutes until slightly thickened.
- Combine the cooked rice and chopped parsley with the beef-tomato mixture in the skillet; taste and adjust seasoning if needed.
- Spoon the beef-and-rice mixture into each hollowed bell pepper, packing gently. Place the stuffed peppers upright in a baking dish and pour 1/2 cup water into the bottom of the dish to help steam during baking.
- Cover the dish tightly with foil and bake 30 minutes. Remove the foil and sprinkle crumbled feta over each pepper, then bake uncovered 8–10 more minutes until peppers are tender and cheese is slightly warmed.
- Remove from the oven, let cool 5 minutes, garnish with extra parsley if desired, and serve warm with some of the pan sauce spooned over each pepper.
Nutrition
- Carbohydrates
- 46
- Saturated Fat
- 9
- Sodium
- 650
- Fiber
- 3
- Unsaturated Fat
- 20
- Protein
- 28
- Fat
- 29
- Cholesterol
- 110
- Trans Fat
- 0.3
- Calories
- 600
- Sugar
- 6