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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From Cooking Light. I love the flavors of allspice and cinnamon with savory dishes. This sounds so delicious. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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