Stuffed Pepper Bowl
This Stuffed Pepper Bowl is the weeknight answer to Middle Eastern stuffed peppers, all the bold spiced meat and rice filling you love without the fuss of hollowing out and stuffing each pepper individually. Ground lamb, red peppers, parboiled rice, and a Lebanese seven spice blend all simmered together in one pot until the rice absorbs every bit of that deeply seasoned broth, finished with fresh herbs and served over cool garlic labneh.
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Servings: 6
Calories: 534kcal
Ingredients
Stuffed pepper bowl
- 1 lb ground lamb or ground beef or ground chicken
- 2 red bell peppers chopped
- 1 medium onion diced
- 4 garlic cloves crushed
- 3 tablespoon tomato paste
- 3 tablespoon extra virgin olive oil
- 2 cups parboiled rice or basmati rice
- 4 cups low sodium beef broth
- ½ tablespoon low sodium beef bouillon
- ⅓ cup fresh lemon juice
- 1 tbsp Lebanese 7 spice or see ingredients below
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ cup fresh cilantro chopped (or skip if you dislike it)
- ¼ cup fresh parsley chopped
- 2 tablespoon fresh mint chopped
- Salt to taste
7 Spice
- 1 teaspoon allspice
- 1.5 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon
- ½ tsp black pepper
- ¼ tsp nutmeg
- ¼ teaspoon cloves optional - I prefer it without
Garlic labneh
- 1 cup labneh or full fat Greek yogurt
- 1 garlic clove grated
- Salt and pepper to taste
Instructions
Cook the onion and garlic
- Heat the extra virgin olive oil in a large heavy bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes stirring occasionally until softened and translucent. Add the crushed garlic and cook for 30 seconds stirring constantly so it does not burn.1 medium onion, 4 garlic cloves, 3 tbsp extra virgin olive oil
Brown the lamb
- Add the ground lamb and increase the heat slightly to medium-high. Break it up with a wooden spoon as it cooks. Cook for 6 to 8 minutes until the meat is deeply browned and any liquid has been released and evaporated completely. Do not rush this step. Properly browned lamb adds a depth of flavor.1 lb ground lamb
Add the peppers and tomato paste
- Turn the heat to medium. Add the chopped red peppers and stir to combine. Cook for 3 to 4 minutes until slightly softened. Add the tomato paste and stir to coat the meat and pepper mixture. Cook for 3 to 4 minutes, stirring constantly until the paste darkens to a deep brick red and smells sweet and rich rather than raw and sharp.2 red bell peppers, 3 tbsp tomato paste
Toast the rice
- Add the parboiled rice directly to the pot and stir to coat it in the meat and tomato mixture. Let it toast for 2 minutes stirring regularly until the rice smells slightly nutty.2 cups parboiled rice or basmati rice
Add herbs, seasonings, and broth
- Pour in the beef broth and fresh lemon juice. Taste the broth and adjust salt if needed. It should taste well seasoned and slightly tangy from the lemon.4 cups low sodium beef broth, ⅓ cup fresh lemon juice
- Add the fresh parsley, cilantro, and mint. Add the allspice, cumin, coriander, cinnamon, garlic powder, onion powder, smoked paprika, and beef bouillon. Stir well to distribute everything evenly.½ tbsp low sodium beef bouillon, 1 tsp allspice, 1.5 tsp cumin, 1 tsp coriander, ½ tsp cinnamon, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ¼ cup fresh parsley, ¼ cup fresh cilantro, 2 tbsp fresh mint, Salt to taste
Simmer
- Bring to a boil over medium high heat then reduce to medium low. Cover the pot tightly with a lid. Cook for 25 to 30 minutes without lifting the lid. The steam trapped inside is what cooks the rice evenly. Lifting the lid releases that steam and the rice will not cook properly.
- After 25 to 30 minutes remove the lid. The liquid should be fully absorbed and the rice should be fluffy and cooked through. If there is still liquid replace the lid and cook for another 5 minutes. Add a fresh squeeze of lemon juice and taste for seasoning before serving.
Make the garlic labneh
- While the rice simmers stir together the labneh, grated garlic, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Set aside until ready to serve.
Serve
- Spoon a generous layer of garlic labneh onto each plate and spread slightly. Pile the stuffed pepper bowl mixture on top. Garnish with extra fresh herbs and a drizzle of olive oil if desired. Serve immediately.1 cup labneh or full fat Greek yogurt, 1 garlic clove, Salt and pepper to taste
Notes
Nutrition facts are only estimates.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb the remaining liquid as it sits and will be slightly denser when reheated. Add a small splash of beef broth and stir over medium low heat until loosened. A fresh squeeze of lemon juice right before serving brings the flavors back to life. Store the garlic labneh separately in an airtight container for up to 3 days. This dish freezes well without the labneh for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth.
Nutrition
Calories: 534kcal | Carbohydrates: 56g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 55mg | Sodium: 410mg | Potassium: 791mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1781IU | Vitamin C: 58mg | Calcium: 61mg | Iron: 3mg
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