Lebanese Stuffed Peppers Recipe – Lebanese Special
This stuffed peppers recipe offers a simple and healthy approach to Middle Eastern-style cuisine. The filling features a blend of ground beef, uncooked rice, and traditional Lebanese spices, all simmered in a savory tomato sauce. Not only is it dairy-free, but it’s also a gluten-free option for stuffed peppers.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Lebanese Pea Stew with Rice Ingredients:
- 6 bell peppers (any color, though green will be more bitter)
- 1 lb ground beef
- 1 (15 oz) can tomato sauce
- 1 cup long grain white rice
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon cinnamon
- 3-4 cups water
How to Make Lebanese Pea Stew with Rice
In a large mixing bowl, combine the ground beef, rice, spices, and 4 tablespoons of tomato sauce until well mixed; the texture will be uneven.
Rinse the bell peppers, cut off the tops, and remove the seeds from inside.
Gently fill the peppers with the ground beef and rice mixture, ensuring not to pack it too tightly.
Arrange the stuffed peppers upright in a Dutch oven.
Pour the remaining tomato sauce over the tops of the peppers.
Add 3-4 cups of water, enough to just reach the tops of the peppers.
Cover and bring to a boil, then reduce to medium heat and simmer for 35-40 minutes, or until the rice is tender.
Serve with Lebanese Pita Bread or Za’atar bread. Enjoy!
