Lebanese Peppers

Photo: Con Poulos; Styling: Helen Crowther
The Lebanese often use ground lamb, but our version of Lebanese Peppers calls for ground beef. The grains are precooked to ensure there are no crunchy bits in the flavorful meat mixture.

Yield:

Serves 4 (serving size: 1 stuffed pepper, about 3 tablespoons sauce, and 1 lemon wedge)

Recipe from

Recipe Time

Hands-on: 50 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 454
Fat 12.1 g
Satfat 4.1 g
Monofat 5.5 g
Polyfat 0.9 g
Protein 25.2 g
Carbohydrate 60 g
Fiber 6.2 g
Cholesterol 56 mg
Iron 5.8 mg
Sodium 507 mg
Calcium 90 mg

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. Preheat oven to 400°.

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. 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. 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.

Note:

Phoebe Wu,

March 2012