Russian Stuffed Bell Peppers with Cauliflower Rice and Spiced Beef
Whenever someone ask me what my favorite recipe is, I immediately go on a tangent about how great my mom’s stuffed peppers are. Growing up, they were a classic comfort food and are an often-requested dish now whenever I come home from college. Bell peppers are stuffed with a rice and sautéed ground beef mixture that’s cooked in a succulent tomato sauce, and then all the peppers are cooked together until they become soft and the flavors melt together.
- 1 tablespoon olive oil
- ½ onion, diced
- 3 garlic cloves, minced
- ½ pound ground beef
- 3 carrots, peeled and grated
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- 1 28-ounce can whole peeled plum tomatoes, crushed
- 3 cups cauliflower rice
- ½ cup chopped parsley
- ½ cup chopped dill
- 4 bell peppers, tops cut off and cored
- Heat the oil in a medium pan over medium heat. Add the onion and sauté until translucent. Add the minced garlic, and once it becomes aromatic, add the ground beef. Break up the beef so it is all browning evenly. Add the grated carrots, cinnamon and coriander. Season generously with salt and pepper. Cook for about 5 minutes, then add the cauliflower rice and cook until it softens and the meat starts to brown, about 10 minutes. Pour half the tomatoes into the beef mixture. Wait until the sauce starts bubbling, and cook for 5 minutes more. Turn off the heat, then add the chopped parsley and dill. Stuff each pepper with the beef mixture and place it all in a large pot big enough to hold all the peppers so they are standing up. Put the tops back on the peppers. Pour the rest of the crushed canned tomatoes into the pot and add enough water so the peppers are submerged. Cook on medium-low heat for about 30 minutes, or until the peppers soften.