Indian Stuffed Peppers

🥘 Ingredients

• basmati rice
  1.5 c
• black pepper
• carrot
  2 unit
• curry powder
  2 tsp
• garam masala
  2 tsp
• green bell pepper
  4 unit
• ground beef
  1 lb
• olive oil
  6 tbsp
• parsley
  2 bunch
• peas
  8 oz
• salt
• water
  2 c
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• peeler
• large pan

1. 

   1

   Preheat the oven to 350 degrees. Halve and core the green bell pepper . Drizzle each half with 1/2 tablespoon of olive oil and season with salt and black pepper . Place on a baking sheet and roast for ⏱️ 20 minutes , or until softened and beginning to brown. Set aside.

   green bell pepper: 4 unit, olive oil: 6 tbsp, salt, black pepper
2. 2

   Meanwhile, halve, peel, and chop the yellow onion . Using a peeler , peel and finely chop the carrot . Finely chop the parsley , keeping the leaves and stems separate.

   yellow onion: 2 unit, carrot: 2 unit, parsley: 2 bunch
3. 

   3

   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.

   ground beef: 1 lb
4. 

   4

   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.
5. 

   5

   Add 1 teaspoon of curry powder and the garam masala to the pan and cook for ⏱️ 30 seconds , until frangrant. Stir in the basmati rice and the parsley stems. Season with salt and pepper and cook for about ⏱️ 1 minute .

   curry powder: 2 tsp, garam masala: 2 tsp, basmati rice: 1.5 c
6. 

   6

   Add water to the pan, bring to a boil, reduce to a simmer, and cover. Cook for ⏱️ 15 minutes , stirring occasionally, until rice is tender.

   water: 2 c
7. 

   7

   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.

   peas: 8 oz
8. 8

   Remove the baking sheet from the oven, then stuff the roasted peppers with the rice mixture. Sprinkle with the remaining parsley leaves and enjoy!