Dairy-Free Lebanese Stuffed Bell Peppers (Vegan)

Ingredients

• 4 large Bell Peppers
• 1 cup Rice
• 3 tablespoons Olive Oil
• 1 medium Onion
• 2 medium Tomato
• 0.5 cup Parsley
• 0.25 cup Mint
• 2 tablespoons Lemon Juice
• 2 tablespoons Tomato Paste
• 0.5 teaspoon Allspice
• 0.25 teaspoon Cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 cup Vegetable Broth

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Carefully cut off the tops of the 4 large bell peppers and remove all seeds and white membranes from inside each pepper. Place the prepared bell peppers aside.
3. 3To cook the 1 cup of rice, combine it with 2 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 to 20 minutes, until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat, keep it covered, and let the rice stand for 5 minutes. Fluff the rice with a fork, then transfer it to a large bowl to cool slightly for at least 10 minutes.
4. 4While the rice cools, heat 2 tablespoons of olive oil in a large (10-12 inch) skillet over medium heat. Add the 1 medium onion, finely diced, and sauté for 5 to 7 minutes, stirring occasionally, until the onion pieces are softened and translucent. Add the 2 medium tomatoes, diced into 1/2-inch pieces, and cook for another 3 to 4 minutes, stirring, until they begin to soften.
5. 5Add the sautéed onion and tomatoes to the large bowl with the cooled rice. To this mixture, add the 0.5 cup of finely chopped parsley, 0.25 cup of finely chopped mint, 2 tablespoons of lemon juice, 2 tablespoons of tomato paste, 0.5 teaspoon of allspice, 0.25 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix all ingredients thoroughly until well combined.
6. 6Carefully spoon the rice mixture into each of the 4 prepared bell peppers, filling them completely but not overly compacting the mixture.
7. 7Arrange the stuffed bell peppers upright in a 9x13-inch baking dish. Pour the 1 cup of vegetable broth around the base of the peppers in the baking dish. Drizzle the remaining 1 tablespoon of olive oil evenly over the tops of the stuffed peppers.
8. 8Cover the baking dish tightly with aluminum foil. Bake for 45 minutes in the preheated oven at 375°F (190°C). After 45 minutes, carefully remove the foil and continue baking for another 15 to 20 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through.
9. 9Remove the baking dish from the oven and let the stuffed bell peppers cool slightly for 5 to 10 minutes before serving.

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