Lebanese Stuffed Peppers
Delight your taste buds with the rich, aromatic flavors of Lebanese Stuffed Peppers, a culinary masterpiece that combines tender bell peppers brimming with a fragrant stuffing of spiced ground beef (or lamb), rice, fresh parsley, and warm Middle Eastern spices like cinnamon and allspice. Baked to perfection in a luscious tomato sauce, these peppers are not just wholesome and satisfying but also a stunning centerpiece for any dinner table. With a harmonious blend of bold seasonings and a hearty filling, this easy-to-follow recipe promises an authentic taste of Lebanon. Serve these stuffed peppers with a dollop of creamy yogurt or a crisp side salad for a complete, crowd-pleasing meal. Whether you're exploring Mediterranean cuisine or looking for a comforting dinner idea, this one-pot recipe is sure to impress!
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Recipe Information
Ingredients
- 6 whole bell peppers
- 500 grams ground beef (or lamb)
- 1 cup long-grain rice
- 1 large, finely chopped onion
- 1 bunch, finely chopped parsley
- 2 tablespoons tomato paste
- 2 cups tomato sauce
- 4 cloves, minced garlic
- 3 tablespoons olive oil
- 0.5 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup water
Instructions
Preheat your oven to 180°C (350°F).
Wash the bell peppers and cut off their tops. Remove the seeds and set the peppers and tops aside.
In a large mixing bowl, combine the ground beef, rice, onion, parsley, 1 tablespoon of tomato paste, cinnamon, allspice, paprika, 1 teaspoon of salt, and 0.25 teaspoon of black pepper.
Mix the stuffing ingredients thoroughly with your hands until well combined.
Fill each bell pepper with the stuffing mixture, leaving about 1 cm (1/2 inch) of space at the top for the rice to expand as it cooks.
Replace the tops of the peppers to cover the stuffing.
In a large pot or deep baking dish, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Stir in the remaining 1 tablespoon of tomato paste, tomato sauce, water, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring the mixture to a simmer.
Place the stuffed peppers upright in the pot or dish, nestling them closely together.
Pour the tomato sauce mixture over the peppers, ensuring they are about halfway submerged in the sauce.
Cover the pot with a lid or the baking dish with foil and place it in the oven.
Bake for 50 minutes, then remove the cover and bake for an additional 10 minutes to lightly brown the peppers.
Carefully transfer the peppers to a serving dish and spoon some of the sauce over the top.
Serve warm with a side of yogurt or a fresh salad. Enjoy!
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.3 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
