Middle Eastern Stuffed Bell Peppers (Koosa Mih-shee) is a Syrian traditional dinner recipe ideal for large families. Green bell peppers are stuffed with an authentic lamb and rice filling, then simmered in a tomato and pomegranate broth. This one pot dinner is easy to make and can be eaten as a full meal or with a Middle Eastern side salad.
Cut the tops off of the pepper, wash, and remove seeds from inside.
In a large bowl, mix the ground beef, uncooked rice, allspice, crushed tomatoes, 1 teaspoon salt, and ½ teaspoon pepper. Fill peppers with mixture, leaving about ½ inch of space at the top.
Make the broth by combining the water, tomato sauce, pomegranate molasses, garlic, mint, salt, and pepper. Stir well.
Place the stuffed peppers into a large pot. Pour the sauce on top. Add more water to almost cover the peppers. Place a heavy plate on top of the peppers.
Turn the burner to high heat and bring to a bol. Reduce to low and simmer, covered, for 1 hour.
Remove the stuffed peppers immediately using tongs or 2 wooden spoons, being careful to support the bottom of the peppers so they do not rip. The peppers will be very soft and fragile.
Pour extra broth on top of peppers and serve with your favorite side salad or bread.
Notes
Reserve extra broth for future recipes. You can freeze it for up to 1 year.