This vibrant and colorful dish is a true celebration of our Arabian culture, with a healthy twist on a classical dish. The colorful stuffed peppers are a feast for the eyes and a party for your taste buds, offering a burst of flavors and nutrients in every bite. Together, olive oil and pomegranate molasses create a delicious sauce that coats the stuffed peppers and makes them irresistible. Embrace the heart-healthy benefits of monounsaturated fats and antioxidants found in olive oil, all while savoring the delightful fusion of flavors.

Preparation time: 30 minutes.

Cooking time: 60 minutes.

Servings: 4

Ingredients:

• 8 medium bell peppers (any color you like)
• 1 pound lean ground beef
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups cooked rice (white or brown)
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 cup Al Jouf Organic olive oil
• 1/4 cup pomegranate molasses
• 2 cups beef broth or water

Instructions:

1. Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Reserve the tops for later use.
3. In a large skillet over medium-high heat, cook the ground beef, onion and garlic, breaking up the meat with a wooden spoon, until browned and cooked through, about 15 minutes. Drain off any excess fat.
4. Transfer the beef mixture to a large bowl and add the rice, parsley, salt, pepper, cinnamon and allspice. Mix well to combine.
5. Spoon the filling into each bell pepper, packing it lightly. Place the stuffed peppers upright in the prepared baking dish. Cut the reserved pepper tops into small pieces and scatter them around the stuffed peppers.
6. In a small bowl, whisk together Al Jouf Organic olive oil and pomegranate molasses. Drizzle half of the mixture over the stuffed peppers and reserve the rest for later.
7. Pour the beef broth or water into the bottom of the baking dish, being careful not to wash off the sauce from the peppers.
8. Cover the baking dish with aluminum foil and bake for 45 minutes or until the peppers are tender.
9. Uncover the baking dish and drizzle the remaining olive oil and pomegranate molasses mixture over the stuffed peppers.
10. Return to oven and bake for another 15 minutes or until the sauce is bubbly and slightly caramelized.
11. Enjoy your stuffed bell peppers with Al Jouf Organic olive oil and pomegranate molasses hot or at room temperature, with some yogurt on the side if desired.

Nutrition Information

Per serving:

• Calories: 320 Kcal
• Fat: 14 g
• Carbohydrates: 36 g
• Protein: 18 g