Lebanese Stuffed Peppers

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.