Lebanese Stuffed Peppers

Name: Lebanese Stuffed Peppers
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 serving(s)
Ingredients: 4 medium red bell peppers; 1 teaspoon black pepper, divided; 1/2 cup low sodium beef broth, divided; 1 cup cooked long-grain rice, cooled (or brown rice if preferred); 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 3/4 lb ground sirloin; 2 cups water; 1/2 cup fresh parsley, chopped (divided); 2 teaspoons olive oil; 3/4 cup onion, chopped; 1 teaspoon garlic, minced; 1 cup crushed tomatoes (canned); 1/4 cup water; 1/4 teaspoon sugar; 1/4 teaspoon dried oregano; 1/8 teaspoon crushed red pepper flakes; 2 tablespoons plain Greek yogurt; 4 lemon wedges

Submitted by DailyInspiration

"From Cooking Light. I love the flavors of allspice and cinnamon with savory dishes. This sounds so delicious."

Download

Ready In:: 1hr 50mins
Ingredients:: 20
Serves:: 4

ingredients

4 medium red bell peppers
1 teaspoon black pepper, divided
¹⁄₂ cup low sodium beef broth, divided
1 cup cooked long-grain rice, cooled (or brown rice if preferred)
¹⁄₂ teaspoon ground allspice
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground cinnamon
³⁄₄ lb ground sirloin
2 cups water
¹⁄₂ cup fresh parsley, chopped (divided)
2 teaspoons olive oil
³⁄₄ cup onion, chopped
1 teaspoon garlic, minced
1 cup crushed tomatoes (canned)
¹⁄₄ cup water
¹⁄₄ teaspoon sugar
¹⁄₄ teaspoon dried oregano
¹⁄₈ teaspoon crushed red pepper flakes
2 tablespoons plain Greek yogurt
4 lemon wedges

directions

Preheat oven to 400 degrees. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe dish; cover with damp paper towels. Microwave at HIGH for 6 minutes. Let stand 5 minutes.
Combine 1/2 teaspoons 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 and bake at 400 degrees for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
Heat a medium skillet over medium-high heat. Add oil to pan. Add onions; saute for 8 minutes, stirring occasionally. Add garlic; saute for 30 seconds. Add 1/2 teaspoons black pepper, 1/4 cup broth, tomatoes and the next 4 ingredients (water-red pepper); bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.