Indian Stuffed Peppers

🥘 Ingredients

• basmati rice
  1 c
• black pepper
  ½ tsp
• carrots
  2
• curry powder
  1 tsp
• garam masala
  1 tsp
• green bell peppers
  2
• ground beef
  1 lb
• olive oil
  2 tbsp
• parsley
  ½ cup
• peas
  1 c
• salt
  1 tsp
• water
  2 c
• yellow onion
  1

🍳 Cookware

• baking sheet
• large pan
• baking sheet

1. 

   1

   Preheat the oven to 350°F. Halve and core the green bell peppers . Drizzle each half with ½ tbsp olive oil and season with salt and black pepper . Place on a baking sheet and roast ⏱️ 20 minutes , or until softened and beginning to brown. Set aside.

   green bell peppers: 2, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 2

   Meanwhile, halve, peel, and chop the yellow onion . Peel and finely chop the carrots . Finely chop the parsley , keeping the leaves and stems separate.

   yellow onion: 1, carrots: 2, parsley: ½ cup
3. 

   3

   Heat 1 tbsp olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper. Cook, breaking up the pieces, ⏱️ 7 minutes , until beef is no longer pink. Set aside.

   olive oil, ground beef: 1 lb
4. 

   4

   Add the yellow onion and carrots to the same pan you cooked the beef in and season with salt and pepper. Cook, tossing, ⏱️ 5 minutes , until softened.

   yellow onion, carrots
5. 

   5

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

   curry powder: 1 tsp, garam masala: 1 tsp, basmati rice: 1 c
6. 

   6

   Add 2 cups water to the pan, bring to a boil, reduce to a simmer, and cover. Cook ⏱️ 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 ⏱️ 3 minutes , until peas are warmed through.

   peas: 1 c, ground beef
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!