Stuffed Potatoes and Bell Pepper with Ground Beef
Tender hollowed potatoes and a sweet bell pepper are lightly fried, stuffed with a spiced ground beef and carrot filling, then baked to perfection in a savory pepper-tomato sauce. A comforting, flavorful family dinner that is as beautiful as it is delicious.
Ingredients for 4 portions
Instructions
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1
Peel the potatoes and core out the centers using a corer or knife; remove the top and seeds from the red bell pepper.
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2
Heat vegetable oil in a pan and shallow fry the hollowed potatoes and bell pepper on all sides until lightly golden, then transfer them to a plate.
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3
Finely mince 1 large onion and the carrots in a food processor.
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4
In a mixing bowl, thoroughly combine the ground beef, minced onion, minced carrots, shawarma spices, 1/2 tsp paprika, 1/4 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 tbsp olive oil, and 1 tsp salt.
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5
Chop the second onion. In a skillet, heat 2 tbsp olive oil and sauté the onion until translucent.
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6
Add 1/2 cup chopped bell peppers, 1/4 tsp coriander, 1/2 tsp paprika, and 1/2 tsp garlic powder; sauté for 2 minutes.
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7
Stir in 1 cup tomato sauce, cover, and cook on low heat for 5 minutes.
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8
Pour in 2 cups of water, bring the sauce to a simmer, then ladle a portion of the sauce and peppers into the bottom of a round baking dish.
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9
Generously stuff each fried potato and the bell pepper with the meat filling.
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10
Arrange the stuffed potatoes around the baking dish with the stuffed bell pepper in the center, then ladle the remaining sauce over the tops.
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11
Bake in a preheated oven at 180°C (350°F) for 40 to 45 minutes until the beef is thoroughly cooked and the vegetables are tender.
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12
Garnish with freshly chopped parsley before serving hot.
