Lebanese Stuffed Peppers Recipe

Name: Lebanese Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium red bell peppers; 1 teaspoon black pepper, divided; 1/2 cup low sodium beef broth, divided; 1 cup cooked long-grain rice, cooled (or brown rice if preferred); 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 3/4 lb ground sirloin; 2 cups water; 1/2 cup fresh parsley, chopped (divided); 2 teaspoons olive oil; 3/4 cup onion, chopped; 1 teaspoon garlic, minced; 1 cup crushed tomatoes (canned); 1/4 cup water; 1/4 teaspoon sugar; 1/4 teaspoon dried oregano; 1/8 teaspoon crushed red pepper flakes; 2 tablespoons plain Greek yogurt; 4 lemon wedges

Servings: persons

4 medium red bell peppers
1 teaspoon black pepper, divided
1/2 cup low sodium beef broth, divided
1 cup cooked long-grain rice, cooled (or brown rice if preferred)
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 lb ground sirloin
2 cups water
1/2 cup fresh parsley, chopped (divided)
2 teaspoons olive oil
3/4 cup onion, chopped
1 teaspoon garlic, minced
1 cup crushed tomatoes (canned)
1/4 cup water
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
2 tablespoons plain Greek yogurt
4 lemon wedges

1
Preheat oven to 400 degrees. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe dish; cover with damp paper towels. Microwave at HIGH for 6 minutes. Let stand 5 minutes.
2
Combine 1/2 teaspoons black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover and bake at 400 degrees for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
3
Heat a medium skillet over medium-high heat. Add oil to pan. Add onions; saute for 8 minutes, stirring occasionally. Add garlic; saute for 30 seconds. Add 1/2 teaspoons black pepper, 1/4 cup broth, tomatoes and the next 4 ingredients (water-red pepper); bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 medium red bell peppers, 1 teaspoon black pepper, divided, 1/2 cup low sodium beef broth, divided, 1 cup cooked long-grain rice, cooled (or brown rice if preferred), and more.

Yes, Lebanese Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lebanese Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions