Syrian Stuffed Peppers
Felfel Mahshi
Bell peppers generously filled with a flavorful mixture of rice, ground meat, and aromatic Syrian spices, then simmered in a tangy tomato broth. This is a hearty and comforting dish that showcases the Syrian love for stuffed vegetables.
🧂 Ingredients
- 6 large Bell peppers(any color, tops removed, seeds and membranes cleaned out)
- 300 g Ground lamb or beef
- 1 cup Short-grain rice(rinsed)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Seven spices (Baharat)
- 1 tsp Cumin powder
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper
- 2 tbsp Ghee or olive oil(divided)
- 4 cups Water(divided)
- 2 tbsp Tomato paste
- 2 tbsp Tamarind paste(optional, for tanginess)
- 1 tbsp Dried mint
👨🍳 Instructions
- 1
Prepare the filling: In a large bowl, combine the ground meat, rinsed rice, chopped onion, minced garlic, seven spices, cumin, 1 tsp salt, and black pepper. Mix well.
💡 Tip: Using a mix of lamb and beef can add depth of flavor. - 2
Stuff the prepared bell peppers with the meat and rice mixture, filling them about three-quarters full to allow the rice to expand.
💡 Tip: Don't pack the filling too tightly, as the rice needs room to cook. - 3
Prepare the broth: In a large pot or Dutch oven, heat 1 tbsp of ghee or olive oil over medium heat. Stir in the tomato paste and cook for 1 minute until fragrant.
- 4
Add 3 cups of water, tamarind paste (if using), dried mint, and the remaining 0.5 tsp salt. Bring the broth to a simmer.
💡 Tip: Tamarind paste adds a characteristic Syrian tanginess; omit if unavailable or prefer a milder flavor. - 5
Carefully arrange the stuffed peppers upright in the pot, ensuring they are snug but not overcrowded. Add the remaining 1 tbsp ghee or olive oil.
💡 Tip: If the peppers don't stand upright on their own, you can lean them against each other or use toothpicks to secure them. - 6
Cover the pot and simmer gently for 45 minutes to 1 hour, or until the peppers are tender and the rice is fully cooked.
💡 Tip: Check periodically and add a little more water if the broth reduces too much. - 7
Serve the stuffed peppers hot, spooning some of the flavorful broth over each serving.
💡 Tip: These are delicious served with a side of plain yogurt or a fresh salad.
💡 Pro Tips
- ✓Choose peppers with four lobes on the bottom, as they tend to be firmer and stand up better.
- ✓You can make the filling a day in advance.
- ✓For a vegetarian version, omit the meat and increase the rice, or use lentils and finely chopped vegetables.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of toasted pine nuts to the filling for extra crunch.
- Incorporate chopped fresh parsley or mint into the filling.
- Use a mix of different colored bell peppers for visual appeal.