Lebanese Peppers

• 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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1. 1. Preheat oven to 400u0b0.
2. 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. 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 400u0b0 for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
4. 4. Heat a medium skillet over medium-high heat. Add oil to pan. Add onion; saute for 8 minutes, stirring occasionally. Add garlic; saute 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.

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Taken from www.epicurious.com/recipes/member/views/lebanese-peppers-50173986 (may not work)