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Lebanese Peppers Recipe

Lebanese Peppers Recipe

 Ingredients

  • 4 medium red bell peppers $
  • 1 teaspoon black pepper, divided $
  • 1/2 cup fat-free, lower-sodium beef broth, divided
  • 1 cup cooked long-grain white rice, cooled
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 pound ground sirloin $
  • 2 cups water
  • 1/2 cup chopped fresh parsley, divided
  • 2 teaspoons olive oil $
  • 3/4 cup chopped onion $
  • 1 teaspoon minced garlic
  • 1 cup canned crushed tomatoes
  • 1/4 cup water
  • 1/4 teaspoon sugar $
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons plain 2% reduced-fat Greek yogurt $
  • 4 lemon wedges

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe baking dish; cover with damp paper towels. Microwave at HIGH 6 minutes. Let stand 5 minutes.
  3. 3. Combine 1/2 teaspoon black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover. Bake at 400° for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
  4. 4. Heat a medium skillet over medium-high heat. Add oil to pan. Add onion; sauté for 8 minutes, stirring occasionally. Add garlic; sauté for 30 seconds. Add 1/2 teaspoon black pepper, 1/4 cup broth, tomatoes, and the next 4 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.

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