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Lebanese Stuffed Peppers

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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.

Lebanese Stuffed Peppers with Toasted Pine Nuts - The Lemon BowlWith 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. 

Cucumber Laban - The Lemon BowlI 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.

Lebanese Stuffed Peppers with Cinnamon and Toasted Pine Nuts - The Lemon BowlCinnamon 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.

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Lebanese Stuffed Peppers with Cinnamon and Toasted Pine Nuts - The Lemon Bowl
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Lebanese Stuffed Peppers
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
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.
Course: Entree
Cuisine: Lebanese
Servings: 4
Calories: 566 kcal
Author: Liz DellaCroce
Ingredients
  • 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
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 350 degrees and have a 9 x 13 inch baking pan ready.

  2. Prepare the Lebanese Hushwee according to my instructions and stir in the cooked brown rice.

  3. Arrange pepper halves in a single layer in the baking dish and scoop the hushwee/rice mixture into each pepper half.
  4. 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.
  5. Cover pan with foil and bake for 45 minutes or until peppers are softened.
  6. Serve with fresh parsley and plain yogurt.
Recipe Notes

This is a very large serving - we were full after one half but I wanted to be generous.

Nutrition Facts
Lebanese Stuffed Peppers
Amount Per Serving
Calories 566 Calories from Fat 237
% Daily Value*
Total Fat 26.3g 40%
Saturated Fat 9.7g 49%
Polyunsaturated Fat 16.6g
Cholesterol 106mg 35%
Sodium 985mg 41%
Total Carbohydrates 46.9g 16%
Dietary Fiber 9.4g 38%
Sugars 19.3g
Protein 36.1g 72%
* Percent Daily Values are based on a 2000 calorie diet.

For more tasty ideas for Halloween and beyond, check out these yummy recipes for Food Network’s #FallFest:

Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
Jeanette’s Healthy Living: Creamy Red Curry Coconut Butternut Squash Soup
The Heritage Cook: Fried Cheese “Fingers” with Spicy “Bloody” Dipping Sauce (Gluten-Free)
Weelicious: Cookie Dough Bites
Taste with the Eyes: Malted and Salted: Milk Chocolate Pots de Creme
Virtually Homemade: Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
FN Dish: Trick or Treat! Your Guide to Being the Most-Popular House on the Block

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Reader Interactions

Comments

  1. We tried these earlier this week, and were delighted with the flavor. Unfortunately, I will have to do it with cashews in the future, rather than pine nuts, because the pine nuts cause indigestion in both of us. Aside from that little glitch, this recipe will now be a regular one in our house. My husband had an uncharacteristically positive response, so I will take full advantage of that… :-)

    Reply

  2. I don’t think I’ve ever eaten a stuffed pepper let alone made one. (Jalapeños don’t count in this instance.) But, you’ve made me want to try! Yum!

    Reply

  3. I am so glad that you publish recipes that use posts I missed while I was traveling! These peppers sound absolutely delicious. I recently tried a Mexican take on stuffed peppers, which was wonderful, but I definitely need to try this one, too. Strange that I’m not all that fond of the Hungarian version that I grew up on. I’m really looking forward to trying these.

    Reply

  4. I’m not a big fan of stuffed peppers, but this filling looks amazing. Cinnamon, pine nuts, yogurt, yum… I’ve even got lots of cooked grains in the frig today – quinoa, freekah and brown rice. So I think I’ll use the filling and make a sort of sloppy joe kind of dinner. Is it dinner yet?

    Enjoy the gifts of today,
    karen

    Reply

  7. The husband is a huge fan of stuffed peppers, and I’m a fan of anything that can be prepped ahead of time (clearly I’m the one who handles logistics around here :) ).

    It was great to meet you last weekend too!

    Reply

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