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LebaneseAuthentic Cuisine

Lebanese Stuffed Peppers

Serves 4 to 6 Entree vegetarian

Lebanese Stuffed Peppers

Lebanese Stuffed Peppers are a staple at family gatherings, showcasing the simplicity and warmth of home cooking. This dish is all about filling vibrant bell peppers with a savory mixture of rice, onions, and herbs, generously seasoned with olive oil, salt, and black pepper. It's a straightforward recipe that brings out the best in each ingredient, emphasizing freshness and flavor.

Commonly enjoyed across Lebanon, these stuffed peppers are a comforting dish meant for sharing. The tender peppers, once cooked, offer a delightful contrast to the flavorful rice filling, creating a harmonious blend that is both satisfying and delicious. It's a true reflection of Lebanese home cooking, where the emphasis is on taste and togetherness.

Ingredients

  • 6bell peppers
  • 200 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the bell peppers. Slice off the tops and remove the seeds and membranes inside, creating a hollow space for the filling. Rinse them under cold water and set them aside to drain. This step ensures the peppers are clean and ready to absorb the flavors of the stuffing.
  2. Rinse the 200 g of rice under cold water until the water runs clear to remove excess starch, which helps prevent the rice from becoming sticky. Set the rice aside to drain. Finely chop the onion and set it aside as well.
  3. In a large skillet or pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. The onion should be fragrant and just starting to turn golden, which indicates it's ready to infuse the rice with flavor.
  4. Add the drained rice to the skillet with the onions, stirring to coat the grains in the oil. Cook for another 2-3 minutes until the rice is slightly toasted and fragrant. This step helps to enhance the flavor of the rice and ensures it absorbs the flavors of the onion and oil.
  5. Season the rice mixture with herbs, fine sea salt, and black pepper to taste. Stir well to combine all the ingredients evenly. The herbs should be fresh and aromatic, contributing to the overall flavor profile of the stuffing.
  6. Carefully stuff each bell pepper with the rice mixture, pressing down gently to fill them completely. Arrange the stuffed peppers upright in a deep baking dish, ensuring they are snugly fitted to prevent them from tipping over during cooking.
  7. Pour enough water into the baking dish to come halfway up the sides of the peppers. Cover the dish with aluminum foil, sealing the edges tightly to trap steam. Bake in a preheated oven at 180°C (350°F) until the peppers are tender and the rice is fully cooked, about 45-60 minutes. The peppers should be soft to the touch and the rice should be tender and flavorful.
  8. Remove the foil and let the peppers rest for a few minutes before serving. Taste the rice filling and adjust the seasoning with additional salt if needed. Serve the Lebanese Stuffed Peppers warm, allowing the flavors to meld together, and enjoy with family and friends.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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