Lebanese Peppers

I'm not a big stuffed pepper fan, but the flavors in this recipe are excellent. With the tomato sauce around the pepper, it ends up being like a really hearty stew as you eat it ~ very comforting.

Yield: Serves 4 (serving size: 1 stuffed pepper, about 3 tablespoons sauce, and 1 lemon wedge)
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:
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