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Middle Eastern stuffed bell pepper in a white serving bowl
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5 from 2 votes

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.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Middle Eastern
Keyword: Arabic dinner, Middle Eastern recipes, stuffed vegetables
Servings: 6
Calories: 619kcal
Author: Kristina

Ingredients

  • 6 green bell peppers
  • 6 cups water
  • 3 cups tomato sauce
  • cup pomegranate syrup
  • 8 cloves garlic, crushed
  • 4 tbsp dried mint
  • 2-3 tsp salt
  • ¼ tsp pepper

Stuffing

  • 2 lbs ground lamb or beef
  • 1 ½ cups uncooked white rice
  • cup water
  • 3 tsp allspice
  • salt to taste

Instructions

  • 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.

Notes

Reserve extra broth for future recipes. You can freeze it for up to 1 year. 

Nutrition

Serving: 1pepper | Calories: 619kcal | Carbohydrates: 52g | Protein: 32g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 2g | Cholesterol: 110mg | Sodium: 1558mg | Potassium: 715mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1090IU | Vitamin C: 106mg | Calcium: 93mg | Iron: 5mg