These stuffed bell peppers with Lebanese spices are stuffed with beef and rice then cooked in a garlic and mint infused tomato broth.
Stuffed greens are extraordinarily widespread in Syrian and Lebanese delicacies, and for good cause! They preserve greens on the middle stage of the dinner plate, they will let you stretch your meals finances by utilizing much less meat, and they’re filled with taste! For these Stuffed Bell Peppers with Lebanese spices, I all the time serve with Lebanese Laban on the desk for individuals to assist themselves. Made with extra mint, garlic, and lemon juice – it’s the proper cool topping for these hearty stuffed peppers. Or preserve it off, and this dish is each gluten-free and dairy-free!
Elements
- Bell peppers: Barely candy and deliciously crisp, bell peppers are inexpensive and prepare dinner splendidly with out breaking down.
- Floor sirloin: Low in fats, excessive in protein and wealthy meaty taste, it’s additionally referred to as 90% lean floor beef.
- White rice: Makes the filling simply that: extra filling! Helps to maintain you full and to bind the meat combination collectively.
- Garlic: Nutty, earthy, and barely candy when cooked, this recipe doubles down on this scrumptious taste.
- Tomato juice: Savory, sturdy umami taste that turns right into a scrumptious sauce.
- Dried mint: Generally utilized in Center Jap cooking, it’s candy and aromatic.
- Lemon juice: Vibrant, recent, and acidic that cuts by means of the sauce and elevates the opposite flavors.
The way to Make Stuffed Bell peppers with Lebanese Spices
Begin your Stuffed Bell Peppers with Lebanese Spices by creating the meat combination. Add the dry white rice to the bottom sirloin in a big bowl. You could possibly additionally strive including some finely diced white onion!
Subsequent add freshly grated garlic, salt, and black pepper, and blend all collectively along with your palms. Set stuffing apart.
Subsequent, pour tomato juice into a big bowl.
Subsequent add the mint leaves, recent or dried.
As there can by no means be sufficient garlic, utilizing a microplane add garlic to the sauce.
End with recent lemon juice, and whisk till totally mixed.
Subsequent minimize the tops off of your bell peppers, and trim out any extreme ribbing.
Stuff your peppers evenly with the meat combination.
Then place your stuffed bell peppers into a big pot.
Take your tomato sauce and poor it over all the peppers till they’re totally coated. Carry to a boil, then cut back to a simmer for about 45 minutes.
As soon as meat is cooked and rice is tender, take away from the pot and serve with a dollop of Lebanese Laban and recent parsley. Take pleasure in your Stuffed Bell Peppers with Lebanese Spices!
Substitutions
- Change out the protein. It’s also possible to use floor lamb or turkey as a substitute of beef.
- No tomato juice? It’s also possible to use tomato paste thinned with water.
- Use recent or store-bought. Whereas recent lemon juice and herbs is all the time going to be my desire, don’t let it cease you from making an attempt a recipe. You should use bottled juice or dried herbs.
Continuously Requested Questions:
Do it’s important to boil peppers earlier than stuffing them?
Nope! Some recipes may name for it, however if you happen to do a sluggish and lengthy prepare dinner, you’ll get tender peppers and totally cooked filling on the identical time.
Do it’s important to prepare dinner the meat earlier than stuffing bell peppers?
Once more, no! Like I discussed earlier than, some recipes may name for various steps, however you possibly can prepare dinner the peppers and meat on the identical time.
What do you eat with stuffed peppers?
I prefer to serve it alongside a recent Syrian salad and a pleasant, crusty bread to sop up any leftover sauce.
Extra Lebanese Recipes
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Comforting, filling, and scrumptious, my Stuffed Bell Peppers with Lebanese Spices will please the entire household. Let me know the way it goes in a remark!
Your fork is ready.
Stuffed Bell Peppers with Lebanese Spices
These stuffed bell peppers with Lebanese spices are stuffed with beef and rice then cooked in a garlic and mint infused tomato broth.
Servings4
- 4 massive bell peppers (prime eliminated, hollowed out)
- 1 pound floor sirloin (or lamb)
- ½ cup lengthy grain, enriched, par-boiled white rice (raw )
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 cloves garlic (grated and divided )
- 20 ounces tomato juice (or tomato paste combined with water)
- 2 tablespoons dried mint
- ¼ cup lemon juice
- Lebanese Laban Cucumber Yogurt Sauce (to serve)
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In a medium bowl, combine collectively floor sirloin, raw white rice, salt, pepper, and three of the grated garlic cloves. Stuff peppers equally with 1/4 of the combination then place peppers within the backside of a deep pot.
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In a big bowl, whisk collectively tomato juice, dried mint, lemon juice, and remaining 3 cloves of grated garlic. Pour combination over the peppers, ensuring that the peppers are coated with the liquid. (Add extra tomato juice if wanted.)
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Carry pot to a boil on excessive warmth then cut back to low and canopy with lid. Prepare dinner on low for 45 minutes or till peppers are tender and rice and meat is cooked by means of. Serve with Lebanese Laban Cucumber Yogurt Sauce.
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Serving: 1pepperEnergy: 416kcalCarbohydrates: 37gProtein: 25gFats: 17gSaturated Fats: 6gLdl cholesterol: 77mgSodium: 681mgPotassium: 1080mgFiber: 4gSugar: 12gVitamin A: 5855IUVitamin C: 242.6mgCalcium: 69mgIron: 4.6mg
