Ingredients:
One Pound (450 Grams) ground beef
One large onion
2 Cups of non-Basmati (short grain or Jasmin) rice
1 can of crushed or petite cut tomatoes
Half cup of yellow split peas (Chana-dall is preferred)
One fistful of current raisin
1 teaspoon of whole cumin seeds
3 tablespoon of dries savory leaves
A few bunches of fresh parsley leaves finely chopped
6-8 tablespoon of tomato paste
Half cup of lemon juice
2 table spoon pomegranate paste (optional)
Half cup of olive oil
Pinch of Cinnamon powder
Pinch of turmeric powder
2 tablespoon of salt
1 teaspoon of black pepper
8-12 bell pepper (green, red or yellow)
How to make it:
Cut the onion in tiny pieces and saute' in a pan with a bit of olive oil in it
Saute' the ground beef with the golden brown onions
Meanwhile let the split-peas cook in a boiling water
Boil the rice in water in a pot until done but not mashed
Drain the water from the rice and split-peas and set aside
In a large bowl add the beef, rice and the spit-peas
Add half can of the crushed or tiny chopped tomatoes and half of the tomato paste
Add the herbs: Savory & parsley leaves (do not use and dill-weed)
Add the raisins/cumin seeds/cinnamon & turmeric powder
Add a bit of lemon juice (and a table spoon of pomegranate paste if you like the sour taste)
Mix all the stuffing well and add salt and pepper
Cut the bell pepper's cap and leave the cap aside(next to bottom so it will fit and not mixed with other caps)
Stuff the bell peppers with the stuffing
In a large pot pour the rest of the crushed tomatoes, tomato paste, lemon juice, olive oil
Add a pinch of salt & pepper
Lay the stuffed bell peppers in the pot and turn the heat on medium
After 10 minutes turn the temperature to low
Let the stuffed peppers cook for 20 minutes
(Make sure the bell peppers are not over cooked and not cracked)
Serve the bell peppers in a shallow bowl & top with the sauce/juice in the bottom of the pot
Serve with flat bread
Enjoy!
Note: The stuffing above can be used for the stuffed grape leaves dish
(Coming soon!)
