Stuffed Bell Peppers

Stuffed Bell Peppers is a vibrant Lebanese dish that combines wholesome ingredients for a hearty and flavorful meal. Each pepper is filled with a delicious mixture of rice, vegetables, and spices, offering a delightful burst of flavors in every bite.

Ingredients

• 2 large bell peppers - any color
• 100g long-grain rice
• 150g canned chickpeas, drained and rinsed
• 100g diced tomatoes (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
4. Add the diced tomatoes, chickpeas, cumin, coriander, cinnamon, salt, and pepper to the sautéed onions. Cook for another 5 minutes, stirring occasionally.
5. Stir in the rice and 200ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed.
6. Remove the saucepan from heat and let it cool slightly. Stuff each bell pepper with the rice mixture, pressing down gently to pack it in.
7. Place the stuffed peppers upright in a baking dish. If desired, drizzle a little olive oil on top.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly char the tops.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from bell peppers and chickpeas.
• High in dietary fiber, promoting digestive health.

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