These stuffed bell peppers with Lebanese spices 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 total meat and they are full of flavor!
While stuffed peppers look different in all parts of the world, there are a few key elements to the Lebanese version. For starters, we start with ground beef or lamb and uncooked white rice.
To flavor the meat mixture, we add a good amount of fresh garlic which we also add to the cooking broth. Speaking of, the peppers are cooked in a tomato broth scented with more garlic and one of my favorite spices: dried mint.
To serve, we always have a bowl of Lebanese Laban (cucumber yogurt sauce) 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.
Your fork is waiting.
Stuffed Bell Peppers with Lebanese Spices
- 4 large bell peppers top removed, hollowed out
- 1 pound ground sirloin or lamb
- 1/2 cup long grain, enriched white rice uncooked
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cloves garlic grated and divided
- 20 ounces tomato juice or tomato paste mixed with water
- 2 tablespoons dried mint
- 1/4 cup lemon juice
- Lebanese Laban Cucumber Yogurt Sauce to serve
- In a medium bowl, mix together ground sirloin, uncooked white rice, salt, pepper and 3 of the grated garlic cloves. Stuff peppers equally with 1/4 of the mixture then place peppers in the bottom of a deep pot.
- In a large bowl, whisk together tomato juice, dried mint, lemon juice and remaining 3 cloves of grated garlic. Pour mixture over the peppers, making sure that the peppers are covered with the liquid. (Add more tomato juice if needed.)
- Bring pot to a boil on high heat then reduce to low and cover with lid. Cook on low for 45 minutes or until peppers are tender and rice and meat is cooked through. Serve with Lebanese Laban Cucumber Yogurt Sauce.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Check out more of my Lebanese recipes on my Pinterest board!