Best Lebanese Peppers Recipes

Lebanese Stuffed Peppers image

Provided by DailyInspiration

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 20

4 medium red bell peppers
1 teaspoon black pepper, divided
1/2 cup low sodium beef broth, divided
1 cup cooked long-grain rice, cooled (or brown rice if preferred)
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 lb ground sirloin
2 cups water
1/2 cup fresh parsley, chopped (divided)
2 teaspoons olive oil
3/4 cup onion, chopped
1 teaspoon garlic, minced
1 cup crushed tomatoes (canned)
1/4 cup water
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
2 tablespoons plain Greek yogurt
4 lemon wedges

Steps:

Preheat oven to 400 degrees. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe dish; cover with damp paper towels. Microwave at HIGH for 6 minutes. Let stand 5 minutes.
Combine 1/2 teaspoons 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 and bake at 400 degrees for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
Heat a medium skillet over medium-high heat. Add oil to pan. Add onions; saute for 8 minutes, stirring occasionally. Add garlic; saute for 30 seconds. Add 1/2 teaspoons black pepper, 1/4 cup broth, tomatoes and the next 4 ingredients (water-red pepper); bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.

Nutrition Facts : Calories 279.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 55.3, Sodium 362, Carbohydrate 23.5, Fiber 3.9, Sugar 6.8, Protein 20

LEBANESE PEPPERS image

Categories Beef

Yield 4 servings

Number Of Ingredients 20

4 medium red bell peppers $
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1 teaspoon black pepper, divided 1/2 cup fat-free, lower-sodium beef broth, divided 1 cup cooked long-grain white rice, cooled $
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1/2 teaspoon ground allspice 1/2 teaspoon salt $
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1/4 teaspoon ground cinnamon 3/4 pound ground sirloin 2 cups water 1/2 cup chopped fresh parsley, divided 2 teaspoons olive oil $
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3/4 cup chopped onion $
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1 teaspoon minced garlic $
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1 cup canned crushed tomatoes $
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1/4 cup water 1/4 teaspoon sugar $
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1/4 teaspoon dried oregano 1/8 teaspoon crushed red pepper 2 tablespoons plain 2% reduced-fat Greek yogurt $
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4 lemon wedges $
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Steps:

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.