Lebanese Stuffed Peppers: A Simple, Flavorful, and Healthy Mediterranean Classic
When it comes to dishes that combine comfort, culture, and health, few things deliver quite like a good plate of stuffed peppers. And if you’re looking to take a flavorful detour into Middle Eastern cuisine, this Lebanese-style stuffed bell pepper recipe is an excellent place to start. It’s vibrant, aromatic, deeply satisfying—and the best part? It’s surprisingly simple to make.
Unlike many versions of stuffed peppers that rely on cheese, breadcrumbs, or heavy sauces, this Lebanese take keeps things light, wholesome, and naturally gluten- and dairy-free. With just a few staple ingredients—bell peppers, ground meat, rice, and spices—you can bring the magic of the Mediterranean right to your table.
A Celebration of Veggie-Centered Cooking
One of the most beautiful aspects of Middle Eastern cuisine is its deep appreciation for vegetables. Instead of merely playing a supporting role, veggies often take center stage. It’s why dishes like stuffed grape leaves, stuffed zucchini (kousa mahshi), and cabbage rolls are so beloved throughout the region. In this recipe, bell peppers become the perfect edible vessel, cradling a warm, fragrant filling that simmers to perfection in tomato sauce.
This particular Lebanese stuffed pepper recipe uses a classic filling of ground beef (lamb works beautifully too), uncooked rice, and a blend of spices that bring the whole dish to life. It’s rustic, satisfying, and packed with flavor—and it comes together more easily than you might expect.
The Power of Lebanese Spices
What gives this dish its unmistakable Middle Eastern flavor is the use of traditional spices. Lebanese cuisine often features a seven-spice blend known simply as Baharat. It’s warm and fragrant, usually consisting of cinnamon, black pepper, allspice, cloves, nutmeg, coriander, and sometimes cardamom or ginger. If you don’t have a pre-mixed version, a generous sprinkle of cinnamon alone can give your filling a distinctly Lebanese aroma, especially when paired with the acidity of tomatoes.
Some family recipes also add a touch of mint or a squeeze of lemon to the tomato sauce, giving the dish a subtle brightness that cuts through the richness of the meat and rice. These little flavor details are what make Lebanese cooking so nourishing—not just for the body, but for the soul.
How to Make Lebanese Stuffed Peppers
Let’s walk through the process. Don’t worry—it’s far from complicated, and once you’ve done it once, it’ll likely become part of your regular meal rotation.
Ingredients:
- Bell peppers (any color, though red or yellow are especially sweet and beautiful)
- Ground beef or lamb
- Uncooked white rice
- Onion, finely chopped
- Garlic, minced
- Tomato sauce or pureed tomatoes
- Lebanese 7-spice mix or cinnamon
- Salt and pepper to taste
- Olive oil
- Optional: fresh mint, lemon juice
Instructions:
- Prepare the peppers.
Wash and core your bell peppers, removing seeds and membranes. You can keep them whole with just the tops cut off, or slice them in half lengthwise for easier serving. - Make the filling.
In a large bowl, mix together your raw ground meat, uncooked rice, chopped onions, garlic, spices, salt, and a little tomato sauce to bind. No need to pre-cook anything—this is one of the beauties of this recipe. - Stuff the peppers.
Fill each pepper with the meat and rice mixture, leaving a bit of space at the top for the rice to expand as it cooks. - Prepare the sauce.
In a large pot or baking dish, pour in tomato sauce—enough to cover the bottom and allow some to rise up the sides of the peppers as they cook. Add a splash of olive oil, and if you like, a squeeze of lemon juice and a sprinkle of dried mint. - Cook.
Arrange your stuffed peppers upright in the pot or dish. Cover and cook on the stovetop over low heat for about an hour, or bake in the oven at 375°F (190°C) until the rice is tender and the meat is fully cooked through. - Serve.
These stuffed peppers are hearty enough to stand on their own, but traditionally they’re served alongside a dollop of labneh—a thick, tangy strained yogurt that balances the dish perfectly. It’s not only delicious but excellent for gut health, as are so many elements of Lebanese cuisine.
A Dish with Heart—and Health
Lebanese stuffed peppers are a perfect example of how traditional food can be both soul-satisfying and good for your body. With no dairy, no gluten, and no artificial ingredients, this dish is as clean as it is comforting. The olive oil provides healthy fats, the rice and beef give it staying power, and the tomatoes and peppers bring in natural antioxidants and fiber.
Even better, it’s a dish that scales well. Make a big batch and enjoy leftovers the next day—the flavors deepen beautifully overnight. It also freezes well, especially if you’re working through a bumper crop of bell peppers, as I did with a recent harvest from my parents’ garden.
Final Thoughts
Whether you’re familiar with Middle Eastern food or just starting to explore it, this stuffed pepper recipe is a great place to begin. It captures the essence of Lebanese cooking—simple ingredients, bold flavors, and a deep respect for the vegetable. It’s a recipe that’s easy enough for a weeknight dinner, yet special enough for guests.
Give it a try and let it transport you—if only for a meal—to the sun-drenched kitchens of Lebanon, where food is made with care, shared with love, and always served with a side of labneh.
