Lebanese Stuffed Peppers Recipes

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LAMB AND RICE STUFFED PEPPERS



Lamb and Rice Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

4 large red bell peppers
1 tablespoon unsalted butter
1 1/4 cups orzo pasta
3 to 4 cloves garlic, chopped
2 cups water
12 ounces ground lamb
Kosher salt and freshly ground black pepper
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 1/2 teaspoons dried
2 small sprigs fresh rosemary, leaves picked and finely chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup, plus 2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cubanelle peppers or mild frying peppers, chopped
1 (28-ounce) can tomato sauce
1 cup crumbled feta cheese or goat cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
  • Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
  • Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
  • Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
  • Cool the peppers and sauce for a make-ahead meal or serve immediately.
  • For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
  • Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.

LEBANESE STUFFED PEPPERS



Lebanese Stuffed Peppers image

From Cooking Light. I love the flavors of allspice and cinnamon with savory dishes. This sounds so delicious.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 20

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 279.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 55.3, Sodium 362, Carbohydrate 23.5, Fiber 3.9, Sugar 6.8, Protein 20

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Top Asked Questions

Pre-heat oven to 350 degrees and have a 9 x 13 inch baking pan ready. Prepare the Lebanese Hushwee according to my instructions and stir in the cooked brown rice. Arrange pepper halves in a single layer in the baking dish and scoop the hushwee/rice mixture into each pepper half.
In Greece, they are called gemista or yemista (γεμιστά), which means things that are filled . And in the Middle East, they're called mahshi, which literally means stuffed! My mom's signature Greek stuffed peppers recipe is one of those comfort foods I have always loved, and I've added my own twist on her recipe.
A Middle Eastern twist on the American comfort food classic, your family will love these hearty stuffed peppers filled with a cinnamon-spiced beef, rice and pine nut mixture. With Halloween quickly approaching, I wanted to share a nutritious and satisfying dinner recipe for your little goblins to enjoy before heading out trick or treating.
Recipe for Middle Eastern Inspired Vegan Stuffed Peppers filled with bulgur, fresh herbs, and currants. This is an easy and delicious stuffed pepper recipe you can make all year round. Place dried currants in a small bowl and pour 1/2 cup of boiling over it. Set aside. Heat olive oil in a large pan over medium heat. Add onions and pine nuts.

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