Middle Eastern Stuffed Bell Peppers

Traditional Syrian (and most Middle Eastern) dinners are made with lamb meat as the star of the meal. Many of those recipes include stuffing nutritious vegetables with a basic lamb and rice mixture called Hash-weh. These are some of my favorite Syrian meals and are the ones I grew up on during the holiday season and family parties.

This Middle Eastern Stuffed Bell Peppers recipe has been passed down and perfected over many generations. It's a family favorite that can be made in the Instant Pot too or turned into an unstuffed pepper casserole in your crockpot. If you want to try more Syrian recipes, make sure to check out kebab hindi, cabbage casserole, stuffed cabbage rolls, stuffed grape leaves and Middle Eastern beef stew.

Cooking Tips

First, there are a few basic recipes that every Middle Eastern cook needs to know. These recipes are used in many of the main dishes. Two of the basic recipes most used by my family are:

• Pomegranate Juice Syrup (Dibs Ir-rim-man)
• Lamb and Rice Stuffing (Hash-weh)

Middle Eastern Stuffed Bell Peppers uses both of these basic recipes.

The pomegranate juice takes a little time to make, but it lasts indefinitely in the pantry. Make it once and use it in other Middle Eastern favorites, so it's not something you need to make every time you cook a Middle Eastern meal. This juice to Arabic cooks is like oil to American cooks. You'll find it in every Syrian household.Read how to make pomegranate syrup here. If you don't have it or want to make it, see the variations below for replacements.

The basic lamb and rice stuffing is a combination of ground lamb, uncooked rice, water, allspice, and salt. I will tell you how to make it in the recipe below, but the ratios to making Hash-weh are:

• 1 lb ground lamb
• ¾ cup uncooked rice
• ⅓ cup water
• 3 teaspoon allspice
• salt to taste

To make it, mix these ingredients thoroughly. Since it's not just for Middle Eastern Stuffed Bell Peppers, you can make a large amount and freeze the leftovers for use in other recipes.

Second, lamb is a little different than ground beef. It will feel stickier to the touch. It will feel very tacky when working with, but this is okay. Lamb loves and needs moisture when cooking. This is why you'll see lots of water added to lamb recipes and mixes. The lamb is going to stick to your hands. This is normal.

Middle Eastern Stuffed Bell Peppers uses the lamb and rice basic recipe and pomegranate syrup in addition to these ingredients:

• Green bell peppers
• Tomato sauce
• Garlic
• Dried mint
• Salt
• Pepper

The first step is to make the Hash-weh (lamb and rice stuffing). Mix the lamb, rice, allspice, water, and salt. The mixture will be very sticky, more so than a meatball or meatloaf mixture is when using ground beef.

Next, slice the tops off of the peppers and arrange in a large pot. Stuff them loosely with the lamb and rice mix.

Variations

You can replace the bell peppers in Koosa Mih-shee with other vegetables good for stuffing, such as:

• Squash
• Cabbage
• Red, yellow, or orange bell peppers

If you don't have ground lamb (not every store carries it), ground beef is a perfectly acceptable substitution. Follow the recipe steps exactly as written if using beef.

No pomegranate syrup? That's okay! While using the pomegranate syrup truly enhances the flavor and gives Middle Eastern Stuffed Bell Peppers their authentic taste, I realize that the average person may not be able to or want to make it. Use an extra 8 oz can of tomato sauce to replace every 3 tablespoons of pomegranate syrup.