Mouthwatering Stuffed Bell Peppers

Foods & Recipes

stuffed

Mouthwatering Stuffed Bell Peppers

by Noor H. Salem

Last week, we discussed wonderful benefits of bell peppers, as well as several ideas to incorporate them into your diet more often. While they don’t carry the spotlight, bell peppers are incredible sources of Vitamin C. Along with that, they carry anti-inflammatory properties, antioxidants, fiber, and disease-fighting properties. As mentioned, here’s the recipe for my simple yet scrumptious stuffed bell peppers.

This recipe is high in protein, Vitamin C, and anti-inflammatory properties from the bell peppers, olive oil, and the ginger. The parsley and dill give not only a nice touch of color to the stuffing but a myriad of cancer- killing benefits. Try these bell peppers, and feel free to omit or substitute spices or vegetables to what you have in your kitchen, or whatever your taste-buds’ desire. If you don’t have bell peppers on hand, or they are out of season, use the same filling to stuff garden squash. I make that in a completely different entree, known as kusa (squash) in cooked yogurt. That recipe can be found in my book, “Sunnah Superfoods,” along with a variety of health tips and tricks.

Ingredients:

6 bell peppers (any color you prefer)

Filling:

  • 1 pound ground lamb or beef
  • 1 cup long-grain basmati rice (brown or white)
  • 1 teaspoon organic raw apple cider vinegar
  • ½ cup parsley, chopped
  • 2 onions, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 ½ tablespoons Himalayan pink Salt
  • 1 teaspoon granulated onion
  • 1 tablespoon dill, dried
  • ½ teaspoon red cayenne pepper
  • ¼ teaspoon allspice
  • ½ teaspoon paprika
  • ½ teaspoon ginger, ground
  • About 2-3 cups boiling water

Directions:

  1. In a large bowl, mix all the filling ingredients, incorporating them well.
  2. Slice the top of each bell pepper, remove the seeds to the best extent possible.
  3. Stuff each bell pepper with the filling, leaving about ¼ empty.
  4. Place the peppers face up in a deep pot- pour about 2 cups of boiling water.
  5. Cover and cook on medium-high heat for about 30 minutes, or until the peppers are tender and the rice is cooked.
  6. If it needs more time, lower the heat and allow a remaining fifteen minutes to cook.
  7. Remove the bell peppers and transfer them to a serving platter. They taste delicious with plain yogurt and hot sauce for a touch of spice.

Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, “Sunnah Superfoods,” a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.

facebook comments