Middle Eastern Stuffed Bell Peppers (Koosa Mih-shee)
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 peppers and arrange in a large pot or dutch oven.
Mix the stuffing ingredients together and pack loosely into peppers.
In a large bowl, combine the water, tomato sauce, pomegranate syrup, garlic, mint, salt, and pepper. Stir well and pour over the peppers. Put a heavy plate on top of the peppers to hold them in place. Add water as needed if broth does not cover peppers completely.
Cover and bring to a boil over high heat. Reduce to low heat and simmer 60 minutes.
To serve, move peppers to a serving bowls and top with broth. Reserve extra broth for future use.
Reserve extra broth for future recipes. You can freeze it for up to 1 year.