Iranian Stuffed Peppers

Iranian Stuffed Peppers

Ready in 45 minutes
13 review(s) averaging 4.9. 100% would make again

Top-ranked recipe named "Iranian Stuffed Peppers"

Share it:

Try this Iranian Stuffed Peppers recipe, or contribute your own. "Tarragon" and "Tomato" are two tags used to describe Iranian Stuffed Peppers.

"I've been searching for this recipe for years! I loaned my cookbook with this recipe to a friend who lost it and could not remember the exact ingredients. This is by far the best recipe for stuffed peppers I have ever made or eaten. The time it takes to prepare is definately worth it!"

-

Ingredients

Are you making this? 
2 tb Butter or margarine
1 lg Onion; chopped
1/2 lb Ground lean beef or lamb
1 8-oz can Tomato sauce
Salt and pepper to taste
1/2 ts Sugar
1 lemon, Grated peel of
3 tb Lemon juice
1 c White rice
1 1/2 c Beef or chicken broth
1 c Parsley; fresh chopped
1 c Green onions; chopped
2 tb Dried Dill weed
1 ts Dried Tarragon; crushed
1 ts Dried Mint; crushed
6 lg Green or red bell peppers
1 c Beef broth
2 tb Butter or margarine

Original recipe makes 6

Servings  

Preparation

Melt 2 tb. butter or margarine in a large saucepan. Add onion and saute until tender. Add meat and cook until browned and crumbly. Add half the tomato sauce, salt and black pepper. Cook 1 minute. Add sugar, lemon peel, lemon juice and rice. Cook and stir until rice glistens.

Add 1 1/2 cups broth and bring to a boil. Reduce heat and cover. Simmer over low heat 10 minutes or until liquid is almost absorbed. Stir in parsley, green onions, dill, tarragon and mint and cook for 5 minutes. Preheat oven to 350F. Cut a thin slice from stem end of each pepper; reserve to use as lids. Remove seeds and white membranes from peppers. Place peppers in a large baking pan. Spoon meat mixture into peppers. Combine remaining ingredients, including remaining tomato sauce, in a small saucepan. Heat until butter or margarine melts. Pour over stuffed peppers and cover with reserved lids. Cover baking pan with foil.

Bake 1 hour or until peppers are tender and filling is done.

** Stuffed Cabbage: Cook 1 whole medium cabbage in boiling water 8-10 minutes, depending on size. Drain and cool. Separate leaves and place 1 tbs. filling on each leaf. Roll up, tucking in edges. Place cabbage rolls in a large baking pan, making a single layer. Continue with recipe. ** Stuffed Tomatoes: Substitute 8 large tomatoes for the green peppers. Cut a thin slice from each stem end. Scoop out pulp and add to meat mixture. Heat 5 minutes before stuffing tomatoes.

Continue with recipe.

** Stuffed Eggplant: Substitute 8 long Japanese eggplants for the green peppers. Slit each eggplant lengthwise without cutting all the way through. Heat 1/2 cup vegetable oil in a large skillet. Cook each eggplant in hot oil until blistered on all sides. Remove from skillet, drain on paper towels and let cool. Stuff with meat mixture. Continue with recipe. Source: Middle Eastern Cooking by Rose Dosti.

Notes

Made this on Dec 18, 2005. Michelle loves it. I didn't have any taragon, or lemon peel. I used dried parsley and orange peel instead. Dried parsley is 1/3 cup.

Mike...

Verified by stevemur
Calories Per Serving: 1133 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Iranian Stuffed Peppers

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

These are great. Nice meal.
lesakautz 1 year ago
Looks delicious! I'm going to make it this week. Has anyone tried freezing them? I like to make large portions & freeze some - do you think it will work with these stuffed peppers? Thanks
New2this1 2 years ago
I just made this for dinner tonight and its amazing!! I used fresh mint so I had double the quantity, I added a dash of cumin, garlic powder and chili powder - totally perfect!
c2khan 2 years ago
I've been searching for this recipe for years! I loaned my cookbook with this recipe to a friend who lost it and could not remember the exact ingredients. This is by far the best recipe for stuffed peppers I have ever made or eaten. The time it takes to prepare is definately worth it!
4 years ago
This is an awesome recipe!
surob 4 years ago
They came out excellent and I used basmati brown rice instead of white.
taraann123 4 years ago
Excellent - the mint makes it special!
tiger77 4 years ago
Really delicious, but it does take a bit of work. The rice also took longer to cook for me then the recipe describes (I was using basmati). Very good though.
sthanatos 5 years ago
i love it becuase im iranian
NAVID 5 years ago
i lovw it becuase im iranian
NAVID 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free