Lebanese Peppers

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

20 ingredients

4 steps

Ingredients

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

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; saute for 8 minutes, stirring occasionally. Add garlic; saute 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.