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4.54 stars average

Stuffed Bell Peppers with Lebanese Spices

These stuffed bell peppers with Lebanese spices are filled with beef and rice then cooked in a garlic and mint infused tomato broth. 
Course Dinner, Main Dish
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 416kcal
Author Liz Della Croce

Ingredients

  • 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
US Measurements - Convert to Metric

Instructions

  • 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.

Nutrition

Serving: 1pepper | Calories: 416kcal | Carbohydrates: 37g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 681mg | Potassium: 1080mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5855IU | Vitamin C: 242.6mg | Calcium: 69mg | Iron: 4.6mg