Lebanese Stuffed Peppers

Aromatic stuffed bell peppers filled with seasoned ground meat, rice, and fresh herbs, braised in a tangy tomato sauce enriched with pomegranate molasses and lemon juice.

⏱ 1 hr 45 min 🍽 5 servings

lebanese stuffed peppers ground meat rice pomegranate molasses

Edit

Ingredients

makes 5 servings

Peppers
Sauce
Optional upgrade

Instructions

1
Cut the tops off the peppers and remove the seeds and set aside.
2
In a large bowl combine ground meat, uncooked rice, onion, tomatoes, garlic, parsley, olive oil, salt, pepper, allspice, cinnamon, and cumin and mix thoroughly.
3
Fill each pepper about ¾ full, leaving room for the rice to expand, and arrange upright in a Dutch oven or deep pot.
4
Whisk together tomato sauce, water or broth, tomato paste, pomegranate molasses, lemon juice, olive oil, and salt.
5
Pour sauce around the peppers until the liquid comes about halfway to two-thirds up the sides of the peppers.
6
Bring to a gentle simmer, cover tightly, and cook on low heat for 60–75 minutes until the rice is fully cooked, the peppers are tender, and the filling reaches 165°F.
7
Add hot water or broth if the sauce gets too low before the rice is tender.