Ingredients

• 6 bell peppers
• 3 tbsps olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 500 gms (1.11 lbs) ground pork
• 2 tbsps tomato paste
• 240 mls (1 cup) cooked rice
• 120 mls (0.5 cup) fresh parsley, chopped
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 400 gms (0.89 lb) diced tomatoes
• 240 mls (1 cup) water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Add the ground pork to the skillet and cook until browned, breaking it up with a spoon, about 8-10 minutes.
6. Stir in the tomato paste, cooked rice, chopped parsley, ground cumin, ground cinnamon, paprika, salt, and black pepper. Mix well and cook for another 2-3 minutes. Remove from heat.
7. Stuff each bell pepper with the spiced ground pork and rice mixture, pressing down to fill completely.
8. Place the stuffed peppers upright in a baking dish. Pour the diced tomatoes and water around the base of the peppers.
9. Drizzle the remaining tablespoon of olive oil over the peppers.
10. Cover the dish with foil and bake in the preheated oven for 45 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, until the peppers are tender and the top is slightly browned.
12. Serve hot, optionally with a dollop of yogurt or a side salad.

Notes

• This recipe is great as a main dish and can be served with a side of yogurt or a fresh salad.
• Feel free to adjust the level of spices according to your taste preference.