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.
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
How to Make It
Preheat oven to 400°.
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.
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.
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.
This is very spicy. I would cut back especially on the amount of red pepper if I prepare it again. I put an extra dollop of Greek yogurt on each plate to tone down the heat if desired. (Test your peppers after just 1/2 the time in the microwave. Mine would have been overdone at the recommended time.)
We liked this dish, but way too spicy for our tastes--half way through, my mouth was on fire. I thought there was a mistake in the recipe! I would make this again but use only 1/2 teaspoon black pepper (vs. 1) and maybe eliminate the crushed red pepper too. The magazine states 50 min. hands-on time; total time 1hr. 10 min., so this is by no means quick; a lot of time standing preparing this meal. I don't care for ground beef any more, so I substituted a soy "beef substitute" (tastes just like it) so it is a good vegetarian option.
My husband and I were very pleasantly surprised by these tasty peppers! We made them exactly as instructed and they turned out great. I did not brown the beef before putting it into the peppers. I think our black pepper is a bit strong, so the tomato sauce was very spicy. It's a good thing we like spicy! We're making it again this week! They also save well and tasted just as good the next day.
I thought this was delicious! I made it with ground lamb and the spices could be increased. I wouldnadd a bit more allspice and cinnamon next time. I did increase the ground red pepper in the sauce and that was tasty. I also browned the meat first.
I browned the gd beef mixture rather than cooking only in oven....precook peppers in microwave for three minutes and brown the meat mixture, then cook 30 minutes while the yummy marinara sauce bubbles.
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