Lebanese Stuffed Bell Peppers with Labneh
Recipe type: Main
Cuisine: Middle Eastern, Mediterranean
  • 10 green bell peppers, tops cut off and seeds removed (reserve the tops)
  • 28 oz can of petite diced tomatoes
  • 5 to 6 cloves of garlic, crushed
  • 2 lbs of ground beef
  • 1 cup long-grain white rice
  • Half a stick of butter, softened
  • 1.5 tablespoons Kosher Salt
  • 1 tsp Cayenne
  • 1 tsp Allspice (or Seven Spice, if you can find it)
  • Juice of one lemon
  • 3 or 4 sprigs of fresh mint, chopped (about 4 teaspoons total)
  • 2 quarts of beef stock or chicken stock (or water… enough to cover the peppers)
For the filling
  1. Combine the following ingredients in a large mixing bowl: rice, ground beef, crushed garlic, about 14 ounces of petite diced tomatoes with juice, softened butter, 1 tablespoon of salt, and cayenne, Allspice or Seven Spice, two teaspoons of fresh mint, and the juice of one lemon.
  2. Mix well by hand and set aside.
For the bell peppers
  1. Wash the bell peppers well. Slice off the tops and removed the seeds.
  2. Stuff each pepper loosely with the filling. Arrange them in a large pot so that the open ends are facing up. Add the remaining tomatoes to the pot and sprinkle peppers with the remaining salt and the remaining chopped mint, then place the bell pepper tops back on the peppers. NOTE: If you do not have a pot big enough, then arrange them in large pan, cover the pan with foil and bake in a pre-heated oven at 350 degrees for 45 minutes to an hour).
  3. Fill pot (or pan) with beef (or chicken) stock so that the peppers are almost completely covered.
  4. Bring to a hard boil, and allow to boil for a few minutes. Then reduce heat to medium and cover. Simmer for 45 minutes.
A note about the stuffing: Like the Kousa Mahshi (or Lebanese Stuffed Squash), the mahshi (or mihshi… or filling) for this recipe is about the same as it is for the Lebanese Grape Leaves, except here we are using beef instead of lamb. When filling the peppers, make sure you do so loosely because the rice will expand as it cooks.

A note about the labneh: Tart and creamy, Laban, or labneh, goes really well with this dish. Laban is a very thick Lebanese yogurt. We mix it in a bowl with some lemon juice and add a dash of salt… all to taste, of course. You can add a dollop to each bell pepper once it’s served, or serve the labneh on the side.
Recipe by The Catholic Foodie at https://catholicfoodie.com/lebanese-stuffed-bell-peppers-with-labneh