Lebanese Peppers

So D is out of town, so I made something I knew he wouldn't like (he doesn't like stuffed peppers, and isn't as fond of the allspice/cinnamon in meat as I am). He did make me rice before he left, so I wouldn't have to try to do that part.

This was pretty easy to make. I wasn't sure if I was supposed to cook the ground beef before I baked the peppers but I didn't. That was ok. Next time, I would poke a hole in the bottom of the peppers to get some of the grease out.

The recipe was overall easy to make, just constantly moving, chopping, stirring, etc.

I liked it.

Since I was by myself, I had no side.

Lebanese Peppers

Photo by ALB

Photo by ALB

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
COURSE: Main Dishes

Ingredients
4 medium red bell peppers (used green because I don't like red all that much)
 1 teaspoon black pepper, divided
1/2 cup fat-free, lower-sodium beef broth, divided (I used 3/4C because I can't read)
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 (didn't use)

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 (I used 1/2C by accident), 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
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

Cooking Light MARCH 2012