A Middle Eastern twist on the American comfort food classic, your family will love these hearty stuffed peppers filled with a cinnamon-spiced beef, rice and pine nut mixture.
With Halloween quickly approaching, I wanted to share a nutritious and satisfying dinner recipe for your little goblins to enjoy before heading out trick or treating. These stuffed peppers are a meal in one filled with beef, brown rice and plenty of veggie goodness. To save time during the dinner rush, prep these ahead and bake-off when you’re reading to enjoy.
I like to serve these peppers with a dollop of plain yogurt or a scoop of Cucumber Laban which happens to be my toddler’s favorite food of all kind. The yogurt in this garlicky sauce helps cool down the dish which helps avoid burnt little tongues. After all, we don’t want to ruin any precious tastebuds that will soon be sorting, eating, and hoarding candy.
Cinnamon and toasted pine nuts give these stuffed peppers an interesting twist that I know will soon become a family favorite. We love using leftover brown rice but any rice or grain would work including bulgur wheat, quinoa, farro or white rice. Whatever you do, make it your own and enjoy the time with your family.
Your fork is waiting.
Lebanese Stuffed Peppers
- 4 red bell peppers sliced vertically and seeds/stem removed
- 2 cups Lebanese Hushwee Ground Beef with Cinnamon and Pine Nuts
- 1 cup cooked brown rice
- 32 ounce can tomato sauce low sodium
- minced parsley and plain yogurt – optional garnishes
- Pre-heat oven to 350 degrees and have a 9 x 13 inch baking pan ready.
- Prepare the Lebanese Hushwee according to my instructions and stir in the cooked brown rice.
- Arrange pepper halves in a single layer in the baking dish and scoop the hushwee/rice mixture into each pepper half.
- Pour tomato sauce over all of the peppers and sprinkle with a pinch of salt and pepper if you’re using salt-free tomato sauce.
- Cover pan with foil and bake for 45 minutes or until peppers are softened.
- Serve with fresh parsley and plain yogurt.