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Three baked lamb and rice stuffed mini peppers sitting on a plate of cumin yogurt, cucumber slices, mint leaves and pistachios.

Levantine Stuffed Peppers on Cumin Yogurt

The perfect filling for all your stuffed pepper needs! In fact the filling tastes delicious on it's own. Enjoy this fabulous comfort dish with tabbouleh and pita bread.
Course Main Course
Cuisine Levantine
Keyword apples,rhubarb,aleppo pepper,cardamom,cinnamon,thyme,mint,pie pastry, basmati rice, cumin, greek yogurt, ground lamb, peppers, sumac
Prep Time 30 minutes
Cook Time 1 hour
Servings 6

Ingredients

Filling

  • 1 tbsp olive oil
  • 1 medium onion, small diced
  • 2 medium minced garlic cloves
  • 1 lb ground lamb
  • 1/2 tsp Aleppo pepper, or more if you like a bit of heat
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup basmati rice, rinsed in a mesh strainer till the water runs clear
  • 2 cups chicken stock
  • 1/4 cup slivered pistachios
  • 2 tbsp chopped fresh mint, can use 1 1/2 tsp dried mint

Peppers

  • 6-8 medium large bell peppers of your choosing. You can also use 20 mini bell peppers etc.
  • olive oil
  • salt
  • pepper
  • 1-2 cups chicken stock

To Serve

  • 1 1/2 cup Greek yogurt
  • 1 1/2 tsp ground cumin
  • sliced cumber
  • 1 tsp Sumac, or more to taste.

Instructions

Filling, can be made in advance and stored in the fridge till needed. Just bring to room temperature before filling the peppers

  1. Heat a large braiser or sauté pan with a lid over medium high heat. Add the olive oil to warm through.
  2. Add the onions and sauté till just starting to soften. Add the minced garlic and cook another minute.

  3. Crumble in the lamb and cook till browned and just crispy. Half way through this process, add the Aleppo pepper, cinnamon, allspice, salt and pepper and stir through to season the lamb. If using dried mint, add it at this time as well. After fully browned, taste and re-season if desired.

  4. Add the rinsed rice and stir through to coat. Cook till just starting to turn translucent.

  5. Add the chicken stock plus another 1/2 tsp salt, and give it all one good stir. Bring it to a gentle boil and then place the lid on the pan. Reduce the heat to low and simmer until the rice is tender and the liquid has evaporated. This can take anywhere between 15-20 minutes.

  6. Remove the pan from the heat and take off the lid. Quickly place a tea towel over the pan, and replace the lid over the towel. Let it sit for 5 or so minutes so that the towel can absorb any excess steam.
  7. Fluff the filling. Add the pistachios and mint and gently stir through.

Peppers

  1. Preheat the oven to 375F.
  2. If you want you peppers to stand tall, slice off a small section of the bottom to create a level bottom.
  3. Use a sharp knife to remove the stem section (about 1/4 or so off the top) Remove the membranes and seeds.
  4. Place the peppers into a baking dish which will hold them snugly. Drizzle each pepper with a bit of olive oil, and a sprinkle of salt and pepper.
  5. Spoon the filling into each pepper, packing it down firmly but gently. Pour the chicken stock around the peppers, going about halfway up the peppers.
  6. Cover the pan with foil and bake until the peppers are tender. Depending on your oven and the peppers you are using, this can take anywhere between 45 and 60 minutes or more. A sharp paring knife should slide into the pepper easily.

To Serve

  1. Combine the yogurt with the cumin. Divide the yogurt between six bowls or plates. Place one large pepper (or four mini peppers) onto the yogurt. Garnish with cucumber slices, chopped mint, more pistachios and Sumac.
  2. See blog post for more details on serving and storing.

Recipe Notes

In place of lamb feel free to use beef, turkey, or chicken.
You can use slivered almonds or pine nuts instead of pistachios.

Original recipe here inspired my filling.