Lebanese Stuffed Peppers with Cinnamon and Toasted Pine Nuts - The Lemon Bowl
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5 from 2 votes

Lebanese Stuffed Peppers

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
Keyword stuffed peppers
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 566kcal
Author Liz Della Croce


  • 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.


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


Calories: 566kcal | Carbohydrates: 46.9g | Protein: 36.1g | Fat: 26.3g | Saturated Fat: 9.7g | Polyunsaturated Fat: 16.6g | Cholesterol: 106mg | Sodium: 985mg | Fiber: 9.4g | Sugar: 19.3g