Lebanese Peppers

Ingredients

• 1 teaspoon pepper black divided
• 1 cup tomatoes canned crushed
• 1 cup rice long-grain white cooled cooked
• 0.1 teaspoon pepper red crushed
• 0.5 cup parsley fresh divided chopped
• 1 teaspoon garlic minced
• 0.5 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.8 pound ground sirloin 
• 4  lemon wedges 
• 0.5 cup lower-sodium beef broth fat-free divided
• 2 teaspoons olive oil 
• 0.8 cup onion chopped
• 0.3 teaspoon oregano dried
• 2 tablespoons greek yogurt plain 2% reduced-fat
• 4 medium bell peppers red
• 0.5 teaspoon salt 
• 0.3 teaspoon sugar 
• 0.3 cup water 
• 2 cups water 

Equipment

• frying pan
• paper towels
• oven
• baking pan
• microwave

Directions

1. Preheat oven to 40
2. Cut tops off bell peppers; reserve. Discard seeds.
3. Place peppers in a microwave-safe baking dish; cover with damp paper towels. Microwave at HIGH 6 minutes.
4. Let stand 5 minutes.
5. Combine 1/2 teaspoon black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops.
6. Pour 2 cups water into dish; cover.
7. Bake at 400 for 45 minutes.
8. Sprinkle peppers with 1/4 cup parsley.
9. Heat a medium skillet over medium-high heat.
10. Add oil to pan.
11. Add onion; saut for 8 minutes, stirring occasionally.
12. Add garlic; saut for 30 seconds.
13. 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.
14. Serve with lemons.