Braised stuffed pepper with tomato sauce

By Suzanne Husseini

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Cozy up with these delicious braised stuffed peppers made with lamb or beef, served with a warm tomato sauce. It's perfect for a tasty comfort meal.

1H 20 Mins

Ingredients

Toasted pine nuts
Almonds, sliced
Fresh mint leaves
Drizzle of Labneh (thickened yogurt), plain yogurt, creme fraiche, or sour cream

Prepare peppers by washing and cutting the tips on bottom. Leave the stem in tact.
With your finger gently pry out the seeds to discard. Carefully try not to break the peppers. Set aside.

Prepare the filling by placing the drained rice in a bowl.
Season the rice with one teaspoon each of cinnamon and allspice, salt and pepper. Stir in one tablespoon of clarified butter. Mix thoroughly.
Add in one tablespoon of dried mint.
Add in the finely chopped meat to the rice and mix well to incorporate. Set the filling aside while you make the sauce.
Heat a braiser or shallow dutch oven (4 liter capacity) on medium heat.
Add in the one tablespoon of clarified butter and sautee the slice garlic and shallots for one minute till fragrant.
Add in the tomato paste and continue to stir another minute.
Pour in the stock and pureed tomato. Season with one teaspoon each of salt, pepper, cinnamon, allspice. Add one tablespoon dried mint, one cinnamon stick.
Fill the peppers LOOSELY with the filling right to the end.
Place the filled peppers in the tomato sauce carefully. Bring up to a boil then reduce heat to a simmer.
Cover the pot leaving a slight space on side for steam to escape. Continue to braise till fully cooked. It will take approximately one hour.