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Gluten-Free Lebanese Stuffed Bell Peppers (Capsicum) recipe by Safe Plated

Gluten-Free Lebanese Stuffed Bell Peppers (Capsicum)

Bell peppers filled with a spiced ground lamb and rice mixture, a Lebanese comfort food made gluten-free. A hearty and flavorful lunch option.

90m4 servings
WHEAT-free
480 cal|35g protein|30g carbs|25g fat|4g fiber

Ingredients

  • 4 Bell Peppers
  • about 450 g Ground Lamb
  • 1 cup Rice
  • 2 tbsp Tomato Paste
  • 1 medium Onion
  • 1/2 cup Fresh Parsley
  • 1/4 cup Fresh Mint
  • 1 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat oven to 190°C.
  2. 2Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  3. 3In a large bowl, combine the ground lamb, rice, tomato paste, chopped onion, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well.
  4. 4Stuff each bell pepper with the lamb mixture, packing it firmly.
  5. 5Place the stuffed bell peppers in a baking dish. Pour the water into the dish around the peppers.
  6. 6Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender and the rice is cooked through.

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