| Total: | 1 hr 25 min |
| Prep: | 40 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 6 green, red or yellow bell peppers, or a combination
- 1 tablespoon olive oil, plus additional for drizzling tops of peppers
- 1 onion, minced
- 2 large garlic cloves, minced or to taste
- 1 teaspoon hot Madras curry powder, or to taste
- 1 teaspoon ground ginger
- 3 cups cooked long grain rice, preferably basmati
- 1 pound ground veal
- 10-ounce package frozen peas, cooked according to package directions
- 3 firm, ripe tomatoes, diced
- 1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
- 3 tablespoons minced fresh cilantro, or to taste
- Salt, to taste
- Cayenne pepper, to taste (optional)
- 3 tablespoons fresh or dry bread crumbs
- Lemon juice or wedges
Instructions
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 612 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 37 mg |
| Sodium | 1146 mg |
Reviews
This was bland. Almost no real taste whatsoever. Disappointing.
Great recipe! I love diced tomatoes or a marinara sauce with the peppers!
My family loves this dish!
My family loves this dish!
Ground lamb works well with these peppers.
This was a great recipe that I made last night for my dad. The only thing I added was a small amount of taco seasoning a little less of a seasoning packet you can get at the store cause my dad loves tacos so much and it turned out great. He wants me to make it again real soon. Thanks for a great recipe.
Review:Made this tonight after reading the other reviews. Used 2X the Madras Curry and over 1/2 teaspoon cayenne pepper, still not too hot! Also used very lean ground beef because it was on hand which I cooked in the pan with the peppers, onion, and spices before assembling. There was enough stuffing for 7 or 8 large peppers. Cooked them at 350º for over an hour because I did not parboil the peppers. Tasty with a side a of mashed potatoes.
I enjoyed making these and of course eating as well. I think a little more spice was needed so the next time I made them I added more spices, especially curry.. mmmm
Great recipe. Ended up using ground turkey (already had it on hand and cooked it along with the onions, garlic, and spices. Because of this, I didn’t cook the stuffed peppers for the entire time but they turned out just as good.
Skipped the peas and bread crumbs…added diced cubes of cheddar cheese and sour cream on the inside and then slivered mushrooms and diced white cheese on top. Smells wonderful & can’t wait for Jorge to get home. YUM! :
To the Review Spoilers.
To the people that don’t even try the recipe and then give it a low rating…..You are messing up the ratings!!
To the people that don’t even try the recipe and then give it a low rating…..You are messing up the ratings!!
I like to read honest reviews from people that have actually MADE the recipe. That is why they call it a REVIEW! Now if you folks only have a question or a suggestion, WHY are you giving this recipe a low rating??
I made this recipe tonight, and it turned out wonderful — a delicious change from the same old, same old stuffed bell peppers!! I am giving it 5 stars because my family loved it and I will make this again!! The spices and seasonings really gave these peppers a wonderful flavor.
Thanks Padma for a new twist on an old favorite!!
Curry and Ginger just solidifies this dish! Excellent and Savory! And that sprinkle of Lemon Juice just brings out that final burst of taste…