Lebanese Stuffed Peppers

Name: Lebanese Stuffed Peppers
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 4 medium red bell peppers; 1 tsp black pepper; 0.5 cup low sodium beef broth; 1 cup cooked long-grain rice; 0.5 tsp ground allspice; 0.5 tsp salt; 0.25 tsp ground cinnamon; 0.75 lb ground sirloin; 2 cup water; 0.5 cup fresh parsley; 2 tsp olive oil; 0.75 cup onion; 1 tsp garlic; 1 cup crushed tomatoes; 0.25 cup water; 0.25 tsp sugar; 0.25 tsp dried oregano; 0.125 tsp crushed red pepper flakes; 2 tbsp plain Greek yogurt; 4 lemon wedges

A dish of beef, red bell peppers and rice, seasoned with allspice and cinnamon and baked in the oven. Serve with lemons.

1 hr 50 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 90 min · 110 min total
Difficulty: medium

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.
45 min
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.