Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 2

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.

Phoebe Wu
Recipe by Cooking Light March 2012

Gallery

Credit: Con Poulos; Styling: Helen Crowther

Recipe Summary

hands-on:
50 mins
total:
1 hr 10 mins
Yield:
Serves 4 (serving size: 1 stuffed pepper, about 3 tablespoons sauce, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

454 calories; fat 12.1g; saturated fat 4.1g; mono fat 5.5g; poly fat 0.9g; protein 25.2g; carbohydrates 60g; fiber 6.2g; cholesterol 56mg; iron 5.8mg; sodium 507mg; calcium 90mg.
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