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Persian Style Stuffed Peppers

These easy and delicious peppers are stuffed with ground beef, lots of fresh herbs and the perfect amount of long grain rice. Traditionally made with unripened grape juice, we’re opting for some fresh lemon juice that will give us those same tangy flavours! These Persian Style Stuffed Peppers simmer on the stove top and are paired with a tomato sauce- it’s quick, simple and best of all, kid friendly!

Recipe by Gigi Madanipour gigimadanipour.





Yield
5-6 peppers
Prep Time
15 min
Cook Time
30 min
Total Time
45 min


Ingredients

  • 5-6 equal size peppers of any colour
  • 1 onion diced
  • Drizzle of olive oil
  • 1 lb (453 g) ground beef
  • 1 cup (185 g) uncooked U.S long-grain rice
  • ½ tbsp (7 g) unsalted butter
  • 1 tbsp (15 g) tomato paste
  • 1 can (14 oz / 398 mL) tomato sauce
  • 1 ½ cups (185 g) chopped green onions
  • 1 cup (185 g) packed tarragon leaves, finely chopped
  • 1 ½ cups (251 g) parsley, finely chopped
  • 1 cup (185 g) mint leaves, finely chopped
  • ¼ cup (60 mL) fresh lemon juice
  • Salt and pepper to taste

For sauce:

  • 1 onion diced
  • 1 can (14 oz / 398 mL) chopped/diced tomatoes in sauce
  • ½ cup (120 mL) lemon juice
  • 1½ cups (235 mL) boiling water
  • Olive oil
  • Salt and pepper to taste

Directions

  1. Rinse rice. Add 295 mL water to boil. Add rice, season with salt and butter. Let cook covered for 15 minutes. Remove from heat and fluff with a fork. Set aside till cool.
  2. While rice is cooking, cut tops of peppers off. Add whole peppers and tops to boiling water for 5 minutes until slightly cooked but still firm.
  3. Add olive oil to a large skillet. Add onion and sauté till translucent. Add ground beef and cook till no longer pink. Add tomato paste and fresh herbs. Sauté till combined, then add tomato sauce, lemon juice and 1 cup boiling water. Once mixed, stir in rice and let simmer for 5 minutes. Adjust seasonings and set aside till ready to fill.
  4. Once ready, stuff peppers with mixture. Add to the pan with sauce, and cook covered for 10-15 minutes.
  5. For sauce: Sauté onion in a large skillet or wide pan. Add other ingredients and bring to a boil. Let simmer till ready to use.

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