These stuffed bell peppers with Lebanese spices are filled with beef and rice then cooked in a garlic and mint infused tomato broth.
Stuffed vegetables are extremely common in Syrian and Lebanese cuisine, and for good reason! They keep vegetables on the center stage of the dinner plate, they allow you to stretch your food budget by using less meat, and they are full of flavor! To serve, we always have a bowl of Lebanese Laban (cucumber yogurt sauce) on the table for people to help themselves. Made with more mint, garlic, and lemon juice – it’s the perfect cool topping for these hearty stuffed peppers. Or keep it off, and this dish is both gluten free and dairy free!
- Bell peppers: Slightly sweet and deliciously crisp, bell peppers are affordable and cook wonderfully without breaking down.
- Ground sirloin: Low in fat, high in protein and rich meaty flavor,