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Stuffed Peppers

Multicolor peppers filled with seasoned ground chuck and rice, baked in a citric tomato sauce

Section
Syrian-Lebanese
Yield
5 peppers (10 halves)
Oven
400°F then 350°F
Total Time
~2 hours

Ingredients

Filling

  • 5 multicolor or red peppers
  • 2 lbs ground chuck
  • 1½ cups medium grain rice (Kroger)
  • 1½ Tbsp Syrian Spice (see below)
  • 2 Tbsp salt
  • 1 stick butter, softened
  • ~1 cup water
  • Fresh mint leaves, for topping

Sauce

  • 1 large can (28 oz) DeFratelli tomato sauce
  • 1 large can (28 oz) crushed tomatoes
  • 2 cans water
  • 1 Tbsp granulated garlic
  • 1 Tbsp mint leaves
  • 1½ Tbsp citric acid

Syrian Spice

  • 4 oz ground allspice
  • 4 oz ground black pepper
  • ½ tsp ground cinnamon
Syrian Spice: Equal parts allspice and black pepper with a touch of cinnamon. Mix and store in a glass jar.

Directions

  1. Wash uncooked rice in a mixing bowl and drain the water.
  2. Add Syrian Spice, then add ground chuck and salt. Mix well.
  3. Add softened butter and about 1 cup water. Mix well. The mixture should be very soft and loose — add more water if needed. This is the key step: don't let it be too dry or stiff.
  4. Cut peppers in half lengthwise through the stem. Arrange in a roasting pan.
  5. Stuff each pepper half. Don't pack too tightly. Sprinkle a little mint on top of each stuffed pepper.
  6. Whisk together all sauce ingredients in a bowl and pour over the peppers.
  7. Tent the pan tightly with foil — try not to let the foil touch the peppers, as the citric acid will eat through it.
  8. Bake at 400°F for 30 minutes, then reduce to 350°F for another 1½ hours.
  9. When done, baste the peppers with the pan juices before serving.
Key tip: The filling texture is everything — it must be soft and loose. Don't skip the extra water if the mixture feels dry.
Foil note: Keep foil from touching peppers — the citric acid in the sauce will eat through the aluminum.