Lebanese stuffed capsicum Recipe

Recipe By Slurrp

Lebanese stuffed capsicum, also known as Mahshi Fil Fil, is a delicious and flavorful dish made with bell peppers stuffed with a mixture of rice, ground meat, and aromatic spices. The peppers are then baked until tender and the filling is cooked to perfection. This traditional Lebanese dish is a crowd-pleaser and can be served as a main course or as part of a mezze spread. The combination of the tender peppers and the flavorful filling makes this dish a must-try for any lover of Lebanese cuisine.

3.6
12 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Lebanese stuffed capsicum
plan
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ingredients serve

Ingredients for Lebanese stuffed capsicum Recipe

  • 2 Bell Peppers
  • 0.33 cup Cooked Rice
  • 0.17 pound Ground Meat
  • 0.33 Onion, Diced
  • 0.67 cloves Cloves Garlic, Minced
  • 0.08 cup Chopped Parsley
  • 0.67 tablespoon Tomato Paste
  • 0.67 tablespoon Olive Oil
  • 0.33 tablespoon Lemon Juice
  • 0.33 teaspoon Ground Cumin
  • 0.33 teaspoon Paprika
  • 0.17 teaspoon Ground Cinnamon
  • 0.17 teaspoon Ground Allspice
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish
  • as required Lemon Wedges, For Serving

Directions: Lebanese Stuffed Capsicum Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375掳F (190掳C).
  • STEP 2.Cut off the tops of the bell peppers and remove the seeds and membranes.
  • STEP 3.In a large bowl, combine cooked rice, ground meat, diced onions, minced garlic, chopped parsley, tomato paste, olive oil, lemon juice, and a blend of spices such as cumin, paprika, cinnamon, and allspice. Mix well.
  • STEP 4.Stuff the bell peppers with the rice and meat mixture, packing it tightly.
  • STEP 5.Place the stuffed peppers in a baking dish and drizzle with olive oil.
  • STEP 6.Cover the dish with aluminum foil and bake for 30 minutes.
  • STEP 7.Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender and the filling is cooked through.
  • STEP 8.Serve the Lebanese stuffed capsicum hot, garnished with fresh parsley and a squeeze of lemon juice.
  • STEP 9.Enjoy as a main course or as part of a mezze spread.

Cooking Tips

  • You can use a combination of ground beef and ground lamb for a more flavorful filling.
  • Make sure to pack the filling tightly into the peppers to prevent them from falling apart during baking.
  • If you prefer a vegetarian version, you can substitute the ground meat with cooked lentils or chickpeas.

Storage and Serving

  • Leftover stuffed capsicum can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • Serve the stuffed capsicum as a main course with a side of salad or as part of a mezze platter with other Lebanese dishes.
Nutrition
value
681
calories per serving
25 g Fat10 g Protein134 g Carbs68 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    10g
  • Carbs
    134g
  • Fiber
    68g

MacroNutrients

  • Carbs
    134g
  • Protein
    10g
  • Fiber
    68g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    1201mg
  • Iron
    15mg
  • Vitamin A
    852mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    165mg
  • Manganese
    22mg
  • Phosphorus
    189mg
  • Selenium
    7mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp