Lebanese Stuffed Bell Peppers (Capsicum) - Gluten-Free
Colorful bell peppers stuffed with a flavorful mixture of ground lamb, rice, herbs, and spices, then baked to perfection. A hearty and naturally gluten-free Lebanese dish.
Ingredients
- 4 large Bell peppers
- 1 lb Ground lamb
- 1 cup Arborio rice
- 1 medium Onion
- 1 large Tomato
- 1/2 cup Fresh parsley
- 1/4 cup Fresh mint
- 2 tablespoons Olive oil
- 1 teaspoon Allspice
- 1/2 teaspoon Cinnamon
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Tomato sauce
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3In a large bowl, combine ground lamb, Arborio rice, chopped onion, chopped tomato, chopped parsley, chopped mint, olive oil, allspice, cinnamon, salt, and pepper. Mix well.
- 4Stuff each bell pepper with the meat and rice mixture.
- 5Place the stuffed bell peppers in a baking dish and pour tomato sauce over them.
- 6Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the bell peppers are tender and the rice is cooked through.
- 7Let cool slightly before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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