Tender, juicy cubes of sirloin steak marinated in a savory blend of soy, garlic, and lemon, then grilled to perfection with a rainbow of fresh bell peppers, onions, and cherry tomatoes. An effortless and impressive main course for any barbecue or family dinner.
Prep25 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
513cal
42gprotein
18gcarbs
Ingredients
1.5 lb Sirloin Steak (Cut into 1.5-inch cubes)
1 large Red Bell Pepper (Cut into 1.5-inch pieces)
1 large Green Bell Pepper (Cut into 1.5-inch pieces)
1 large Red Onion (Cut into 1.5-inch chunks)
1 cup Cherry Tomatoes
0.25 cup Olive Oil
0.25 cup Soy Sauce (Use tamari for a gluten-free option)
A quintessential American comfort dish, these vibrant bell peppers are filled with a savory blend of seasoned ground beef, fluffy rice, and rich tomato sauce. Baked to tender perfection and crowned with a layer of gooey, melted cheese, they offer a complete and satisfying meal in one delicious package.
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
A classic American side dish where long-grain rice and orzo are toasted in butter and simmered in a savory chicken broth. It's fluffy, flavorful, and a perfect accompaniment to chicken, fish, or beef.
About Beef Kebabs, Stuffed Bell Peppers, Laccha Pyaaz and Rice Pilaf
Aromatic, protein-packed beef kebabs with fluffy rice pilaf – a soul-satisfying dinner!
This american dish is perfect for dinner. With 3280.7 calories and 167.94000000000003g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
1 tbsp Brown Sugar (Packed)
4 cloves Garlic (Minced)
1 tsp Dried Oregano
0.5 tsp Black Pepper (Freshly ground)
0.5 tsp Salt
Instructions
1
Prepare Marinade and Beef
If using wooden skewers, place them in a shallow dish with water to soak for at least 30 minutes. This prevents them from burning on the grill.
In a large bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, minced garlic, dried oregano, black pepper, and salt.
Pat the beef cubes dry with a paper towel, then add them to the marinade. Toss thoroughly to ensure every piece is well-coated.
2
Marinate the Beef
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
For best results and more tender beef, marinate for 2 to 4 hours. Do not exceed 8 hours, as the acidity can start to break down the meat's texture.
3
Assemble the Kebabs
Remove the beef from the marinade, letting any excess drip off. Discard the used marinade.
Thread the ingredients onto the skewers, alternating between beef, red bell pepper, green bell pepper, red onion, and cherry tomatoes.
Leave a tiny space (about 1/4 inch) between each piece to promote even cooking.
4
Grill the Kebabs
Preheat your grill to medium-high heat, around 400-450°F (200-230°C). Clean and lightly oil the grill grates.
Place the kebabs on the hot grill, ensuring they don't touch.
Grill for 10-15 minutes, turning the skewers every 3-4 minutes, until the beef is cooked to your liking and the vegetables are tender-crisp with a slight char.
For medium-rare, aim for an internal temperature of 135°F (57°C); for medium, 145°F (63°C).
5
Rest and Serve
Transfer the cooked kebabs to a clean platter or cutting board.
Let them rest for 5 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Serve warm with your favorite sides like rice pilaf, grilled corn, or a fresh salad.
2286cal
115gprotein
409gcarbs
47gfat
Ingredients
4 pcs Bell Pepper (large, any color (red, yellow, or orange recommended for sweetness))
454 g Ground Beef (80/20 or 85/15 lean)
2 tbsp Olive Oil
1 pc Yellow Onion (medium, finely chopped)
3 cloves Garlic (minced)
1.5 cup Cooked White Rice (or use brown rice)
411 g Canned Diced Tomatoes (one 14.5 oz can, undrained)
240 ml Tomato Sauce (one 8 oz can or 1 cup)
1 tbsp Worcestershire Sauce
2 tsp Italian Seasoning
1 tsp Salt
0.5 tsp Black Pepper (freshly ground)
1 cup Shredded Cheddar Cheese (or a Mexican cheese blend)
120 ml Water (for the baking dish (1/2 cup))
Instructions
1
Prepare Peppers and Oven
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers. Remove and discard the seeds and white membranes. If a pepper is wobbly, slice a very thin layer off the bottom to create a stable base.
Arrange the peppers upright in a baking dish that fits them snugly.
2
Cook the Beef and Aromatics
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the skillet and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
3
Create the Filling
Stir the cooked rice, diced tomatoes (with their juice), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper into the skillet with the beef.
Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if needed.
1.5 cup Long-Grain White Rice (rinsed well and drained)
4 cup Chicken Broth (low-sodium recommended)
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Sauté Aromatics
In a medium saucepan or pot with a tight-fitting lid, melt the butter and olive oil together over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
2
Toast Orzo and Rice
Add the dry orzo pasta to the pot. Stir constantly for 2-3 minutes until it turns a light golden brown.
Add the rinsed and drained long-grain rice. Continue to stir and cook for 1-2 minutes, until the edges of the rice grains appear translucent. This step is crucial for developing the pilaf's nutty flavor.
3
Simmer the Pilaf
Carefully pour in the chicken broth, then add the salt and black pepper. Stir once to combine.
Increase the heat to high and bring the liquid to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting, cover the pot with the lid, and let it simmer for 18-20 minutes. Do not lift the lid or stir during this time.
Carefully spoon the beef and rice mixture evenly into each hollowed-out bell pepper.
Pour 1/2 cup of water into the bottom of the baking dish around the peppers. This creates steam to help soften the peppers.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
5
Add Cheese and Finish Baking
After 25 minutes, carefully remove the foil from the baking dish.
Sprinkle the shredded cheese evenly over the top of each pepper.
Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6
Rest and Serve
Let the stuffed peppers rest in the baking dish for 5-10 minutes before serving. This allows them to set up and makes them easier to handle.
Sprinkle the Kashmiri red chili powder, chaat masala, and salt over the onions.
Drizzle with fresh lemon juice and add the optional chopped green chili.
Using your hands or two forks, gently toss everything together until the onion rings are evenly coated with the spices.
5
Garnish and Serve Immediately
Garnish with finely chopped coriander leaves.
Serve immediately as a side dish. The salad will lose its crispness if left to sit for too long.
4
Rest and Fluff
After the simmering time is up, remove the pot from the heat. Let it stand, still covered, for 10 minutes. This allows the steam to finish cooking the rice, making it perfectly fluffy.
Remove the lid, add the chopped fresh parsley, and use a fork to gently fluff the rice and separate the grains.