* 4 large bell peppers * 1 cup long-grain rice * 1 lb ground meat (beef, lamb, or a combination) * 1 onion, finely diced * 2 cloves garlic, minced * 1 teaspoon of cumin * 1 teaspoon of paprika * 1/2 teaspoon of cinnamon * 1/2 teaspoon of allspice * 1/2 teaspoon of salt * 1/4 teaspoon of black pepper * 1 cup chicken broth * 1 cup water * 1/4 cup tomato sauce * 2 tablespoons of olive oil
**Directions:**
1. Preheat your oven to a warm 350°F to begin cooking. 2. Start by cutting off the tops of the bell peppers and then removing the seeds and membrane interior to complete preparing them for use. 3. In a saucepan, bring the chicken broth, water, and tomato sauce to a boil. Lower the temperature and add some rice; let it simmer until it’s cooked through (18-20 minutes). 4. In a separate pan, heat the olive oil over medium heat and add the ground meat. Cook it, breaking it up with a wooden spoon until it becomes brown. 5. In the pan, add the onion and garlic and cook until the onion is translucent. 6. Add the cumin, paprika, cinnamon, allspice, salt, and black pepper to the skillet and sauté for 2-3 minutes. Cook for a further few minutes to ensure all of the spices reach their full flavor potential. 7. Mix the cooked rice into the ground meat mixture, stirring it until it is fully incorporated. 8. Stuff the bell peppers with the rice and meat mixture. Place these peppers in a baking dish and surrounding them, spoon any additional stuffing mixture. 9. Bake the peppers in the oven for 30-35 minutes and they’ll be tender and have a deliciously hot filling – heated through!
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**Full recipe is here: https://yummymideast.com/rice-dishes/lebanese-stuffed-peppers/
**Ingredients:**
* 4 large bell peppers
* 1 cup long-grain rice
* 1 lb ground meat (beef, lamb, or a combination)
* 1 onion, finely diced
* 2 cloves garlic, minced
* 1 teaspoon of cumin
* 1 teaspoon of paprika
* 1/2 teaspoon of cinnamon
* 1/2 teaspoon of allspice
* 1/2 teaspoon of salt
* 1/4 teaspoon of black pepper
* 1 cup chicken broth
* 1 cup water
* 1/4 cup tomato sauce
* 2 tablespoons of olive oil
**Directions:**
1. Preheat your oven to a warm 350°F to begin cooking.
2. Start by cutting off the tops of the bell peppers and then removing the seeds and membrane interior to complete preparing them for use.
3. In a saucepan, bring the chicken broth, water, and tomato sauce to a boil. Lower the temperature and add some rice; let it simmer until it’s cooked through (18-20 minutes).
4. In a separate pan, heat the olive oil over medium heat and add the ground meat. Cook it, breaking it up with a wooden spoon until it becomes brown.
5. In the pan, add the onion and garlic and cook until the onion is translucent.
6. Add the cumin, paprika, cinnamon, allspice, salt, and black pepper to the skillet and sauté for 2-3 minutes. Cook for a further few minutes to ensure all of the spices reach their full flavor potential.
7. Mix the cooked rice into the ground meat mixture, stirring it until it is fully incorporated.
8. Stuff the bell peppers with the rice and meat mixture. Place these peppers in a baking dish and surrounding them, spoon any additional stuffing mixture.
9. Bake the peppers in the oven for 30-35 minutes and they’ll be tender and have a deliciously hot filling – heated through!