The Secret to Moist Stuffed Peppers: Saffron, Ghee & a Garlic-Lemon Broth
A family recipe for Middle Eastern-style stuffed bell peppers filled with spiced ground beef and medium grain rice, simmered in a tomato-lemon-garlic broth. The video walks through prepping, stuffing, and slow-cooking the peppers for about an hour until tender and flavorful. A great watch for anyone looking for a comforting, aromatic stuffed pepper dish with a unique twist.
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🧾 Ingredients
- 13 large bell peppers
- 21 cup medium grain rice (washed and soaked 1 hour)
- 32/3 lb 85/15 ground beef
- 42 tbsp ghee or oil
- 51/3 cup water
- 61 tsp cumin
- 71 tsp garlic powder
- 81 tsp allspice
- 91 tsp safflower or paprika
- 101/2 tsp black pepper
- 111.5 tsp salt
- 121/4 cup tomato paste
- 138 cloves garlic
- 142 tsp salt (for pounding garlic)
- 152 lemons
- 162 tsp dried mint
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