Lebanese stuffed capsicum Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C).
• STEP 2.Cut off the tops of the bell peppers and remove the seeds and membranes.
• STEP 3.In a large bowl, combine cooked rice, ground meat, diced onions, minced garlic, chopped parsley, tomato paste, olive oil, lemon juice, and a blend of spices such as cumin, paprika, cinnamon, and allspice. Mix well.
• STEP 4.Stuff the bell peppers with the rice and meat mixture, packing it tightly.
• STEP 5.Place the stuffed peppers in a baking dish and drizzle with olive oil.
• STEP 6.Cover the dish with aluminum foil and bake for 30 minutes.
• STEP 7.Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender and the filling is cooked through.
• STEP 8.Serve the Lebanese stuffed capsicum hot, garnished with fresh parsley and a squeeze of lemon juice.
• STEP 9.Enjoy as a main course or as part of a mezze spread.

Cooking Tips

• You can use a combination of ground beef and ground lamb for a more flavorful filling.
• Make sure to pack the filling tightly into the peppers to prevent them from falling apart during baking.
• If you prefer a vegetarian version, you can substitute the ground meat with cooked lentils or chickpeas.

Storage and Serving

• Leftover stuffed capsicum can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the stuffed capsicum as a main course with a side of salad or as part of a mezze platter with other Lebanese dishes.