Wednesday, June 26, 2013

Lebanese Peppers

Prep /Total time : 1 hour - 10 minutes       Serving size: 1 stuffed pepper --about 3 tablespoons sauce --1 lemon wedge

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

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.
The Lebanese often use ground lamb, but this version of Lebanese Peppers calls for ground beef. The grains are precooked to ensure there are no crunchy bits in the flavorful meat mixture.


  1. Hi Nee,
    This looks delicious! I love peppers and have never tried them stuffed before, have seen lots of recipes for stuffed peppers though! I should really give them a try one of these days!

  2. Hi Joyce,
    I've tried a lot of stuffed peppers , this one I found to be the best . I also substituted ground chicken , turkey , pork for a different taste.
    What's great about this is you can have fun playing with it .I have a vegetarian pepper recipe I have to round up.

  3. Stuffed peppers are so versatile. I love what you have done with these Nee. We must convince Joyce to try them one way or another, lol...

  4. Lets convince Joyce to play with these ...I think Joyce will put a new twist to them , lol...

  5. I totally agree, we'll discuss it at the picnic!

  6. Louise this is so much fun , picnic it is .

  7. Terrific looking peppers! Love the flavors - so nice. Really good recipe - thanks so much.

  8. ivy sew http://simplybeautifulhealthyliving.blogspot.comJune 27, 2013 at 12:08 AM

    Hi Nee, this is so beautiful and tempting!

  9. Thank you Ivy ... It's also very tasty :)

  10. John you have to try the peppers , I will be over to get a bite .:)


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