Afghan

Coriander and Tomato Paste Afghan-Style Stuffed Bell Peppers

Name: Coriander and Tomato Paste Afghan-Style Stuffed Bell Peppers
Total time: 52 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 4 large bell peppers; 200g ground beef or lamb; 1 cup cooked rice; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp turmeric; Salt to taste; 1/4 cup water; 1 tsp ground coriander; 1 tbsp tomato paste

Adds freshness and depth with a savory twist.

52 minutes4 servings

Method

Mix coriander into the meat. 1: Stir tomato paste into the rice before stuffing.
Preheat oven to 180°C (350°F). Remove tops from peppers and seed.
In a pan, cook meat, onion, and garlic until browned.
Stir in cumin, turmeric, salt, and rice. Add water.
Stuff peppers, cover with foil, and bake for 30 minutes. Remove foil and bake 10 minutes more.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

Mains Sides

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