Microwave Persian-Style Stuffed Green Bell Peppers (Dolmeh Felfel Sabz)

Slice off the tops of the bell peppers in a circular motion and remove the seeds and white membranes. Rinse and set aside.

Place the chopped onion in a microwave-safe bowl with a light drizzle of olive oil. Microwave uncovered on high for 3–4 minutes, stirring once, until soft and translucent.

Add the ground meat to the softened onions. Season with salt, black pepper, turmeric, and cumin, mixing well. Microwave on high for 5–6 minutes, stirring halfway through, until the meat is fully cooked and crumbly.

Stir in the minced garlic, diced tomato, and tomato paste. Microwave for another 2–3 minutes so the flavors meld into a light sauce.

Gently fold in the cooked rice, parsley, and mint until evenly combined. Taste and adjust seasoning if needed.

Stuff the peppers generously with the filling, pressing lightly to remove air pockets without compacting the mixture too tightly.

Stand the stuffed peppers upright in a microwave-safe dish. Spoon any remaining tomato mixture over the tops and drizzle lightly with olive oil.

Cover the dish and microwave on high for 20–25 minutes, until the peppers are tender and the filling is heated through. Let rest for 5 minutes before serving.