Lebanese Stuffed Peppers Recipes

GREEK STYLE STUFFED PEPPERS RECIPE

Steps:

• In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.
• To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.
• While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
• Preheat the oven to 350 degrees F.
• Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
• Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven. Bake for 20-30 minutes.
• Remove from the oven and garnish with parsley, if you like, and serve.
• To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.

LEBANESE STUFFED PEPPERS

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.

MIDDLE EASTERN INSPIRED STUFFED PEPPERS {VEGAN}

Steps:

• 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. Cook, stirring frequently, until they are translucent, 10-12 minutes.
• Stir in the tomatoes, all spice, salt, pepper, and cinnamon. Cook until some of the juices of the tomatoes evaporate, 3-5 minutes.
• Add in the bulgur and stir constantly until it is all mixed in with the vegetables and spices, 4-6 minutes.
• Add the boiling water, turn down the heat to low, and put the lid on. Let it cook until all the liquid has been absorbed, 12-17 minutes.
• Turn the heat off and let it rest (covered) for 10-15 minutes.
• Preheat the oven to 375 Degrees.
• Cover an ovenproof casserole or Pyrex dish with parchment paper.
• Drain the currants.
• Fluff the now-cooked bulgur with a fork, and gently stir in the currants, dill, mint, and basil.
• Fill each half of the peppers with the filling and place it in the casserole dish.
• Add 2 tablespoons of water at the bottom of the dish.
• Cover it with aluminum foil and place it in the oven.
• Bake for 30 minutes.
• Then take off the aluminum foil, and bake for another 15-20 minutes or until the tops of the stuffed peppers turn to light brown.
• When ready to serve, garnish fresh dill.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.