Beef Kebabs, Stuffed Bell Peppers, Laccha Pyaaz and Rice Pilaf

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. 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. 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. 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.

Ingredients

• 2 medium Red Onion (about 250-300g total)
• 1 cup Ice Cubes (for soaking the onions)
• 4 cup Water (cold, for soaking)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (adjust for desired heat and color)
• 1 tsp Chaat Masala
• 0.5 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 pc Green Chili (optional, finely chopped)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Carefully separate the slices into individual rings and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl with the onion rings, ensuring they are fully submerged.
   • Let the onions soak for 15-20 minutes. This crucial step makes them incredibly crisp and reduces their sharp, pungent bite.
3. 3

   Drain and Dry

   • Drain the onions thoroughly in a colander, shaking off as much water as possible.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove any remaining moisture. They should be dry to the touch.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.

Ingredients

• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 0.5 cup Orzo Pasta
• 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. 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. 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. 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.