Lebanese Peppers

Isn't it funny how sometimes you pick up a magazine and almost every recipe you look at sounds fantastic? That's how I feel about the March Cooking Light magazine and you're looking at proof right now.

I couldn't pass up the Lebanese Peppers in the Global Comfort section because we really like stuffed veggies of almost any description. What makes these peppers different from other peppers we've enjoyed before is the addition of allspice and cinnamon to the rice and ground beef mix as well as a spicy little sauce that finishes the whole thing off just perfectly. The other stroke of brilliance is steaming the peppers in the microwave before stuffing them which guarantees they're perfectly cooked after an additional 40 minutes in the oven. 

I'm sending you to the site for the recipe because I really didn't change much except I used sour cream rather than yogurt. In addition, I used the pepper cooking juice accumulated during the microwave steaming exercise along with only another half cup of water in the bottom of the casserole dish because the 2 cups of water they recommend seemed rather excessive to me. As it turned out, I was right because there was plenty of juice left in the bottom of my covered casserole.  

We'll be having these again in the near future because the Big Guy really enjoyed them. Oh, that and the fact that I wouldn't mind knowing what they taste like, if I ever get my taste buds back in working order after my spring allergy fling. 

Other stuffed peppers on this blog include:

Italian Stuffed Peppers            Mediterranean Style Peppers

 

Comments

[Lea]

What a gorgeous plate! I love stuffed peppers! Great idea to soften them up in the microwave first!

[Lorraine]

Yours look much better.

[June]

Lea - I thought it was a great idea. I normally steam them on top of the stove first, but the microwave method is much easier.

Lorraine - thank you! You're a sweetheart!