Photo: Con Poulos; Styling: Helen Crowther
Hands-on Time
50 Mins
Total Time
1 Hour 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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

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