Stuffed Bell Peppers with Lebanese Spices

21 reader reviews / 4.67 stars average

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

Stuffed Bell Peppers with Lebanese Spices

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! 

Lebanese Stuffed Peppers Dinner Recipe

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.

Liz Making Lebanese Stuffed Peppers

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.

Lebanese Stuffed Peppers with Laban

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.

Lebanese Stuffed Peppers Recipe

Stuffed Bell Peppers with Lebanese Spices

21 reader reviews / 4.67 stars average
These stuffed bell peppers with Lebanese spices are filled with beef and rice then cooked in a garlic and mint infused tomato broth. 
PREP: 20 mins
COOK: 45 mins
TOTAL: 1 hr 5 mins
Servings: 4


  • 4 large bell peppers (top removed, hollowed out)
  • 1 pound ground sirloin (or lamb)
  • ½ cup long grain, enriched, par-boiled white rice (uncooked )
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 cloves garlic (grated and divided )
  • 20 ounces tomato juice (or tomato paste mixed with water)
  • 2 tablespoons dried mint
  • ¼ 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.


Serving: 1pepperCalories: 416kcalCarbohydrates: 37gProtein: 25gFat: 17gSaturated Fat: 6gCholesterol: 77mgSodium: 681mgPotassium: 1080mgFiber: 4gSugar: 12gVitamin A: 5855IUVitamin C: 242.6mgCalcium: 69mgIron: 4.6mg
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Check out more of my Lebanese recipes on my Pinterest board!

37 thoughts on “Stuffed Bell Peppers with Lebanese Spices”

  1. I’ve made this recipe twice! The first time was fantastic and the second time the rice was too hard. Any tips to avoid this in the future?

  2. This is not a full proof recipe ! The rice needs to be cooked or parboiled ! I used basmati rice which cooks fast . Waste of time . Most online recipes are not full proof .

  3. This recipe looks like something I would love. Do you think I could just substitute out the rice for cauliflower rice or would that change the texture of the filling too much.

    1. This turned out a disaster! You really need to change your recipe to say cooked rice. I had to take the stuffing out of the cooked peppers to try to cook the hard rice to salvage the meal, unbelievable!!

      1. Hi There! So sorry this didn’t work out for you. Did you use long grain, enriched, par-boiled rice? If so it cooks in 15 minutes. We don’t use cooked rice in this recipe. Similar to grape leaves or stuffed kousa, we always start with uncooked rice but it cooks in the 15 minutes so long as you use enriched, long grain, par-boiled (we love Uncle Ben’s!)

    2. Emily @ Recipes to Nourish

      These stuffed peppers sound amazing! We’re big fans of stuffed peppers in my home, especially with mint in them. I LOVE that flavor! I bet these are so delicious with that beautiful cucumber yogurt sauce over the top.

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