Stuffed Bell Peppers with Lebanese Spices

4.65 stars average

Jump to Recipe Pin

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 meat, and they are full of flavor! For these Stuffed Bell Peppers with Lebanese spices, I always serve with Lebanese Laban 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. Or keep it off, and this dish is both gluten-free and dairy-free!


  • Bell peppers: Slightly sweet and deliciously crisp, bell peppers are affordable and cook wonderfully without breaking down.
  • Ground sirloin: Low in fat, high in protein and rich meaty flavor, it’s also called 90% lean ground beef.
  • White rice: Makes the filling just that: more filling! Helps to keep you full and to bind the meat mixture together.
  • Garlic: Nutty, earthy, and slightly sweet when cooked, this recipe doubles down on this delicious flavor.
  • Tomato juice: Savory, robust umami flavor that turns into a delicious sauce.
  • Dried mint: Commonly used in Middle Eastern cooking, it is sweet and fragrant.
  • Lemon juice: Bright, fresh, and acidic that cuts through the sauce and elevates the other flavors.

How to Make Stuffed Bell peppers with Lebanese Spices

Adding rice to meat

Start your Stuffed Bell Peppers with Lebanese Spices by creating the meat mixture. Add the dry white rice to the ground sirloin in a large bowl. You could also try adding some finely diced white onion!

Liz grating garlic

Next add freshly grated garlic, salt, and black pepper, and mix all together with your hands. Set stuffing aside.

Pouring tomato juice into bowl

Next, pour tomato juice into a large bowl.

Seasoning added to bowl

Next add the mint leaves, fresh or dried.

Grating garlic into sauce

As there can never be enough garlic, using a microplane add garlic to the sauce.

Adding lemon juice 1

Finish with fresh lemon juice, and whisk until fully combined.

Liz hollowing out bell pepper

Next cut the tops off of your bell peppers, and trim out any excessive ribbing.

Stuffing peppers with beef

Stuff your peppers evenly with the meat mixture.

Placing peppers in pot

Then place your stuffed bell peppers into a large pot.

Adding sauce to peppers

Take your tomato sauce and poor it over all of the peppers until they are fully covered. Bring to a boil, then reduce to a simmer for about 45 minutes.

Stuffed bell peppers with Lebanese spices.

Once meat is cooked and rice is tender, remove from the pot and serve with a dollop of Lebanese Laban and fresh parsley. Enjoy your Stuffed Bell Peppers with Lebanese Spices!


  • Switch out the protein. You can also use ground lamb or turkey instead of beef.
  • No tomato juice? You can also use tomato paste thinned with water.
  • Use fresh or store-bought. While fresh lemon juice and herbs is always going to be my preference, don’t let it stop you from trying a recipe. You can use bottled juice or dried herbs.

Frequently Asked Questions:

Do you have to boil peppers before stuffing them?

Nope! Some recipes might call for it, but if you do a slow and long cook, you’ll get tender peppers and fully cooked filling at the same time.

Do you have to cook the meat before stuffing bell peppers?

Again, no! Like I mentioned before, some recipes might call for different steps, but you can cook the peppers and meat at the same time.

What do you eat with stuffed peppers?

I like to serve it along a fresh Syrian salad and a nice, crusty bread to sop up any leftover sauce.

Stuffed bell peppers with Lebanese spices.

More Lebanese Recipes

Eat It, LIke IT, Share It!

Did you try this recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Liz eating stuffed bell peppers with Lebanese spices.

Comforting, filling, and delicious, my Stuffed Bell Peppers with Lebanese Spices will please the whole family. Let me know how it goes in a comment!

Your fork is waiting.

Stuffed peppers with Lebanese spices

Stuffed Bell Peppers with Lebanese Spices

4.65 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 minutes
COOK: 45 minutes
TOTAL: 1 hour 5 minutes


  • 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.



Serving: 1pepperCalories: 416kcalCarbohydrates: 37gProtein: 25gFat: 17gSaturated Fat: 6gCholesterol: 77mgSodium: 681mgPotassium: 1080mgFiber: 4gSugar: 12gVitamin A: 5855IUVitamin C: 242.6mgCalcium: 69mgIron: 4.6mg
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

42 responses to “Stuffed Bell Peppers with Lebanese Spices”

  1. Jenny Avatar

    Hi Liz! I just wanted to say that I’m Lebanese too and really liked this recipe! I made this last night but added Lebanese 7 spice mix to the stuffing and it was really good! I personally prefer the mint in the stuffing instead as opposed to the broth and added more salt, lemon, garlic and olive oil to the broth as a slurry on top of everything like my family does with grape leaves.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Sounds delicious! Glad you enjoyed and could make it your own!

    2. Jenny Avatar

      Hi Liz, I’m Lebanese on my mom’s side and grew up eating all the delicious foods my grandmother made…thankfully she taught me to cook too. She always added some water and/or tomato sauce to rice/meat mixture when she was stuffing anything…maybe this would help those with rice not cooking enough?? Thank you for all the delicious recipes!

  2. Nicole Avatar

    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?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Did you use par-boiled long grain enriched rice?

  3. CATHERINE Avatar

    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 .

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Catherine – the recipe calls for Long Grain enriched rice which is parboiled and cooks in 15 minutes. Basmati won’t work with this unless you cook it first!

  4. Leslie-Anne Avatar

    these look awesome! I love a stuffed pepper, especially with a tomatoey/meaty/ricey stuffing! These look awesome, and I love your kitchen, by the way!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Aww thank you so much!!! I hope you try these!

  5. Carrie Avatar

    These sound so easy and they look to die for! Can’t wait to give them a go,

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love them Carrie!

  6. Katie Mae @ Nourishing Simplicity Avatar
    Katie Mae @ Nourishing Simplicity

    Stuffed peppers are one of my favourite “special” dishes. I love the twist on the dish by adding Lebanese spices!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      They really are so comforting and always a crowd pleaser. I hope you like my family’s version!

  7. Meredith Avatar

    Ooh – I love dried mint in lamb dishes! So excited to try these stuffed bell peppers… pinning!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You and me both Meredith!

  8. Raia Todd Avatar
    Raia Todd

    I’ve been wanting to try stuffed peppers forever! They look so tasty. If only I could get my kids to stop eating the peppers like apples… haha!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      hahahaha that’s so true my kids love peppers too!

  9. yvonne Avatar

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes you could but I’d recommend cooking the cauliflower rice first so that it doesn’t release too much water. :)

  10. Malini Avatar

    Yum, this recipe looks great! I love Lebanese food and flavors, so I’m sure I’ll love this.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!! Enjoy!!