Inaja & Scott's Recipes
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Aromatic stuffed bell peppers filled with seasoned ground meat, rice, and fresh herbs, braised in a tangy tomato sauce enriched with pomegranate molasses and lemon juice.
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Ingredients (one per line)
6 large bell peppers 1 lb ground beef or lamb 1 cup uncooked long-grain rice 1 medium onion, finely chopped 2 tomatoes, finely diced 3 cloves garlic, minced ½ cup chopped parsley 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp allspice ½ tsp cinnamon ½ tsp cumin (optional) 2 cups tomato sauce or crushed tomatoes 1 cup water or broth 1 tbsp tomato paste 1 tbsp pomegranate molasses Juice of ½ lemon 1 tbsp olive oil ½ tsp salt 1 sliced potato 1 sliced tomato
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Steps (one per line)
Cut the tops off the peppers and remove the seeds and set aside. In a large bowl combine ground meat, uncooked rice, onion, tomatoes, garlic, parsley, olive oil, salt, pepper, allspice, cinnamon, and cumin and mix thoroughly. Fill each pepper about ¾ full, leaving room for the rice to expand, and arrange upright in a Dutch oven or deep pot. Whisk together tomato sauce, water or broth, tomato paste, pomegranate molasses, lemon juice, olive oil, and salt. Pour sauce around the peppers until the liquid comes about halfway to two-thirds up the sides of the peppers. Bring to a gentle simmer, cover tightly, and cook on low heat for 60–75 minutes until the rice is fully cooked, the peppers are tender, and the filling reaches 165°F. Add hot water or broth if the sauce gets too low before the rice is tender.
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