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 hold greens on the middle stage of the dinner plate, they assist you to stretch your meals funds through the use of much less meat, and they’re filled with taste! To serve, we at all times have a bowl of Lebanese Laban (cucumber yogurt sauce) on the desk for individuals to assist themselves. Made with extra mint, garlic, and lemon juice – it’s the right cool topping for these hearty stuffed peppers. Or hold it off, and this dish is each gluten free and dairy free!
Components
- 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 vegetable.
- Tomato juice: Savory, strong umami taste that turns right into a scrumptious sauce.
- Dried mint: Generally utilized in Center Japanese cooking, it’s sweeet and aromatic.
- Lemon juice: Brilliant, contemporary, and acidic that cuts by the sauce and elevates the opposite flavors.
Methods to Make Stuffed Bell peppers with Lebanese Spices
Begin your Stuffed Bell Peppers with Lebanese Spices by creating the meat combination. Add the white rice to the bottom sirloin in a big bowl.
Subsequent add freshly grated garlic, salt, and pepper, and blend all collectively together with your arms. Set stuffing apart.
Subsequent, pour tomato juice into a big bowl.
Subsequent add the mint leaves, contemporary or dried.
As there can by no means be sufficient garlic, utilizing a microplane add garlic to the sauce.
End with contemporary lemon juice, and whisk till totally mixed.
Subsequent reduce 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 sauce and poor it over the entire peppers till they’re totally lined. Carry to a boil, then scale 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 sauce. Take pleasure in your Stuffed Bell Peppers with Lebanese Spices!
Substitutions
- Swap out the protein. Use floor lamb or turkey as a substitute of beef.
- No tomato juice? You may as well use tomato paste thinned with water.
- Use contemporary or store-bought. Whereas contemporary lemon juice and herbs is at all times going to be good to make use of, don’t let it cease you from attempting a recipe. You need to use bottled juice or dried herbs.
Steadily Requested Questions:
Do you need to boil peppers earlier than stuffing them?
Nope! Some recipes may name for it, however should you do a gradual and lengthy prepare dinner, you’ll get tender peppers and totally cooked filling on the identical time.
Do you need 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’ll be able to prepare dinner the peppers and meat on the identical time.
How do you retailer leftover stuffed peppers?
Hold them in an hermetic container within the fridge for as much as 4 days. Reheat within the microwave.
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.
Servings:
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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 lined with the liquid. (Add extra tomato juice if wanted.)
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Carry pot to a boil on excessive warmth then scale 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. Serve with Lebanese Laban Cucumber Yogurt Sauce.
Serving: 1pepperEnergy: 416kcalCarbohydrates: 37gProtein: 25gFats: 17gSaturated Fats: 6gLdl cholesterol: 77mgSodium: 681mgPotassium: 1080mgFiber: 4gSugar: 12gVitamin A: 5855IUVitamin C: 242.6mgCalcium: 69mgIron: 4.6mg
Take a look at extra of my Lebanese recipes on my Pinterest board!
