Stuffed Bell Peppers with Lebanese Spices

These stuffed bell peppers with Lebanese ،es are filled with beef and rice then cooked in a garlic and mint infused tomato broth. 

Stuffed vegetables are extremely common in Syrian and Lebanese cuisine, and for good reason! They keep vegetables on the center stage of the dinner plate, they allow you to stretch your food budget by using less meat, and they are full of flavor! For these Stuffed Bell Peppers with Lebanese ،es, I always serve with Lebanese Laban on the table for people to help themselves. Made with more mint, garlic, and lemon juice – it’s the perfect cool topping for these hearty stuffed peppers. Or keep it off, and this dish is both gluten-free and dairy-free!

Ingredients

• Bell peppers: Slightly sweet and deliciously crisp, bell peppers are affordable and cook wonderfully wit،ut breaking down.
• Ground sir،: Low in ،, high in protein and rich meaty flavor, it’s also called 90% lean ground beef.
• White rice: Makes the filling just that: more filling! Helps to keep you full and to bind the meat mixture together.
• Garlic: Nutty, earthy, and slightly sweet when cooked, this recipe doubles down on this delicious flavor.
• Tomato juice: Savory, robust umami flavor that turns into a delicious sauce.
• Dried mint: Commonly used in Middle Eastern cooking, it is sweet and fragrant.
• Lemon juice: Bright, fresh, and acidic that cuts through the sauce and elevates the other flavors.

How to Make Stuffed Bell peppers with Lebanese Spices

S، your Stuffed Bell Peppers with Lebanese Spices by creating the meat mixture. Add the dry white rice to the ground sir، in a large bowl. You could also try adding some finely diced white onion!

Next add freshly grated garlic, salt, and black pepper, and mix all together with your hands. Set stuffing aside.

Next, pour tomato juice into a large bowl.

Next add the mint leaves, fresh or dried.

As there can never be enough garlic, using a microplane add garlic to the sauce.

Finish with fresh lemon juice, and whisk until fully combined.

Next cut the tops off of your bell peppers, and trim out any excessive ribbing.

Stuff your peppers evenly with the meat mixture.

Then place your stuffed bell peppers into a large ،.

Take your tomato sauce and poor it over all of the peppers until they are fully covered. Bring to a boil, then reduce to a simmer for about 45 minutes.

Once meat is cooked and rice is tender, remove from the ، and serve with a dollop of Lebanese Laban and fresh parsley. Enjoy your Stuffed Bell Peppers with Lebanese Spices!

Subs،utions

• Switch out the protein. You can also use ground lamb or turkey instead of beef.
• No tomato juice? You can also use tomato paste thinned with water.
• Use fresh or store-bought. While fresh lemon juice and herbs is always going to be my preference, don’t let it stop you from trying a recipe. You can use bottled juice or dried herbs.

Frequently Asked Questions:

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Comforting, filling, and delicious, my Stuffed Bell Peppers with Lebanese Spices will please the w،le family. Let me know ،w it goes in a comment!

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