SEVEN-SPICE UNSTUFFED PEPPERS

Seven-Spice Unstuffed Peppers image

Provided by Yumna Jawad

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

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1 tablespoon olive oil
1 pound lean ground beef
4 cloves garlic, minced
2 green bell peppers, chopped (see Cook's Note)
1 small onion, chopped
2 tablespoons tomato paste
2 teaspoons seven-spice blend
1 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup long-grain rice
One 15-ounce can crushed tomatoes
1/4 cup toasted pine nuts, for serving (see Cook's Note)
1/4 cup chopped fresh parsley, for serving
Yogurt, for serving, optional

Steps:

Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.