Stuffed Bell Peppers (Egyptian Style - Dairy & Egg Free)

Ingredients

• 4 large Bell Peppers
• about 450 g Ground Beef
• 2 cups Cooked Rice
• 1 medium Onion
• 3 cloves Garlic
• about 425 g Tomato Sauce
• 0.5 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cut the tops off the 4 large bell peppers. Carefully scoop out and discard the seeds and membranes from inside each pepper. Set the prepared bell peppers aside.
3. 3In a large bowl, combine the about 450 g ground beef, 2 cups cooked rice, 1 medium chopped onion, 3 minced cloves garlic, about 425 g tomato sauce, 0.5 cup chopped fresh parsley, 0.25 cup chopped fresh mint, 1 teaspoon cumin, 0.5 teaspoon coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix all these ingredients together thoroughly with your hands or a spoon until everything is evenly distributed.
4. 4Carefully spoon the meat and rice mixture into each of the prepared bell peppers, filling them generously. Press the filling down gently.
5. 5Arrange the stuffed bell peppers upright in a baking dish. Pour any remaining about 425 g tomato sauce around the base of the peppers in the baking dish.
6. 6Cover the baking dish tightly with aluminum foil. Place the covered dish in the preheated oven and bake for 40 minutes.
7. 7Carefully remove the aluminum foil from the baking dish. Continue to bake the bell peppers, uncovered, for an additional 10 minutes, or until the peppers are tender when pierced with a fork and the filling is heated through.
8. 8Serve the stuffed bell peppers hot.

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