Beef and Labneh Stuffed Sweet Peppers Recipe

Sweet peppers are nature’s vibrant little packages of flavor. Their crisp, slightly sweet bite is the perfect canvas for a hearty, creamy filling. This recipe for beef and labneh stuffed sweet peppers balances the robust richness of ground beef with the cool tang of labneh, fresh herbs, and a final touch of melty cheese. Whether served as a side dish or a satisfying snack, these stuffed peppers have a delightful flavor in every bite.

The sweetness of the peppers cuts through the savory beef, while the labneh adds a subtle tang and creaminess. Fresh parsley lifts the dish with a hint of brightness, and cheese melds everything together with extra creaminess. The combination of sweet peppers with the robust beef and cooling labneh creates a harmonious balance. Fresh herbs add brightness, while cheese brings extra indulgence. Perfect for gatherings or as a quick midweek treat, this dish is bound to become a staple in your kitchen.

These stuffed peppers are versatile. Serve them hot, garnished with extra parsley, as a side dish alongside grilled meats, or enjoy them as a standalone snack. The balance of flavors—sweet, savory, tangy, and creamy—makes them irresistible.

Preparation time: 10-12 minutes
Cooking time: 15-20 minutes
Serves: 4-5

Ingredients:

Sweet peppers (mini bell peppers work well) 12
Olive oil
Onion ( finely chopped) 1
Garlic (minced) 3-4
Ground beef 150 g
Cumin powder 1 tsp
Paprika 1 tsp
Salt and pepper, to taste
Labneh 3 tbsp
A handful of fresh parsley, chopped
Shredded mozzarella or cheddar cheese 1/4 cup

Instructions:

Preheat the oven to 200°C (400°F). Cut the sweet peppers in half lengthwise and remove seeds. Heat olive oil in a pan over medium heat. Sauté the onion until softened. Add garlic and cook until fragrant. Stir in ground beef, breaking it up as it cooks. Season with cumin, paprika, salt, and pepper. Cook until browned and cooked through. Remove from heat and let it cool slightly. Stir labneh and fresh parsley into the beef mixture. Spoon the mixture into each pepper half. Sprinkle shredded cheese on top. Arrange the stuffed peppers on a baking tray. Bake for 12-15 minutes, or until the cheese is melted and bubbly.