Lebanese Peppers Food

STUFFED BELL PEPPERS WITH LEBANESE SPICES

Stuffed Bell Peppers with Lebanese Spices image

These stuffed bell peppers with Lebanese spices are filled with beef and rice then cooked in a garlic and mint infused tomato broth.

Provided by Liz DellaCroce

Time 1h5m

Number Of Ingredients 10

Ingredients

4 large bell peppers (top removed, hollowed out)
1 pound ground sirloin (or lamb)
1/2 cup long grain, enriched, par-boiled white rice (uncooked )
1 teaspoon salt
1/2 teaspoon pepper
6 cloves garlic (grated and divided )
20 ounces tomato juice (or tomato paste mixed with water)
2 tablespoons dried mint
1/4 cup lemon juice
Lebanese Laban Cucumber Yogurt Sauce (to serve)

Steps:

In a medium bowl, mix together ground sirloin, uncooked white rice, salt, pepper, and 3 of the grated garlic cloves. Stuff peppers equally with 1/4 of the mixture then place peppers in the bottom of a deep pot.
In a large bowl, whisk together tomato juice, dried mint, lemon juice, and remaining 3 cloves of grated garlic. Pour mixture over the peppers, making sure that the peppers are covered with the liquid. (Add more tomato juice if needed.)
Bring pot to a boil on high heat then reduce to low and cover with lid. Cook on low for 45 minutes or until peppers are tender and rice and meat is cooked through. Serve with Lebanese Laban Cucumber Yogurt Sauce.

Nutrition Facts : ServingSize 1 pepper, Calories 416 kcal, Carbohydrate 37 g, Protein 25 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 681 mg, Fiber 4 g, Sugar 12 g

LEBANESE SEVEN SPICES

Lebanese Seven Spices image

The secret for good Middle Eastern food. Actually it's a mix of 8 spices.

Provided by orayeena

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 5m

Yield 106

Number Of Ingredients 8

Ingredients

½ cup ground black pepper
½ cup ground cumin
½ cup paprika
¼ cup ground coriander
¼ cup ground cloves
4 teaspoons ground nutmeg
4 teaspoons ground cinnamon
2 teaspoons ground cardamom

Steps:

Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 0.1 g

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

Ingredients

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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