ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lebanese Peppers

Photo: Con Poulos; Styling: Helen Crowther
Hands-on time 50 mins
Total time 1 hr, 10 mins
Yield Serves 4 (serving size: 1 stuffed pepper, about 3 tablespoons sauce, and 1 lemon wedge)
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.

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

Nutrition 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

How to Make It

  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.