Indian Stuffed Peppers
with Curried Beef & Garam Masala-scented Rice
These sure ain't your Momma's stuffed peppers! We're changing it up big time by adding curry and fragrant garam masala to a hearty beef and Basmati rice filling. Garam masala, a vibrant spice mix of coriander, cinnamon, cardamom, and much more, infuses the filling with a bold Indian flavor profile.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Green Bell Pepper
8 ounce
Ground Beef
1 unit
Yellow Onion
1 teaspoon
Curry Powder
1 teaspoon
Garam Masala
1 unit
Carrots
4 ounce
Peas
1 bunch
Parsley
¾ cup
Basmati Rice
Not included in your delivery
3 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 350 degrees. Halve and core the bell peppers, Drizzle each half with 1/2 tablespoon olive oil and season with salt and pepper. Place on a baking sheet and roast for 20 minutes, or until softened and beginning to brown. Set aside.
Meanwhile, halve, peel, and chop the onion. Peel and finely chop the carrot, Finely chop the parsley, keeping the leaves and stems separate.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper. Cook, breaking up the pieces, for about 7 minutes, until beef is no longer pink. Set aside.
Add the onion and carrot to the same pan you cooked the beef in and season with salt and pepper. Cook, tossing, for about 5 minutes, until softened.
Add 1 teaspoon curry powder and the garam masala to the pan and cook for 30 seconds, until frangrant. Stir in the rice and the parsley stems. Season with salt and pepper and cook for about 1 minute.
Add 2 cups water to the pan, bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, stirring occasionally, until rice is tender.
Once the rice is just tender, stir in the peas, ground beef and half the parsley leaves. Taste and season with salt and pepper, Cook for about 3 minutes, until peas are warmed through.
Remove the baking sheet from the oven, then stuff the roasted peppers with the rice mixture. Sprinkle with the remaining parsley leaves and enjoy!
