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Photo: Con Poulos; Styling: Helen Crowther Photo by: Photo: Con Poulos; Styling: Helen Crowther

Lebanese Peppers

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.

Cooking Light MARCH 2012

  • Yield: Serves 4 (serving size: 1 stuffed pepper, about 3 tablespoons sauce, and 1 lemon wedge)
  • Hands-on:50 Minutes
  • Total:1 Hour, 10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 454
  • Fat: 12.1g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 25.2g
  • Carbohydrate: 60g
  • Fiber: 6.2g
  • Cholesterol: 56mg
  • Iron: 5.8mg
  • Sodium: 507mg
  • Calcium: 90mg
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Lebanese Peppers recipe

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