Lebanese Peppers

************Prep Time : 50 Minutes .... Cook Time : 45 Minutes *********

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 rice , cooled

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 pound sirloin

2 cups water

1/2 cup chopped fresh parsley , divided

2 Tablespoons olive oil

3/4 cup chooped oinon

1 teaspoon minced garlic

1 cup canned crushed tomatoes

1/4 cut water

1/4 teaspoon sugar

1/4 teaspoon dried oregano

1/8 teaspoon crushed red pepper

2 tablespoons plain 2% reduced-fat Greek youurt

4 leon wedges

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1) Preheat oven to 400*

2) Cut tops off bell peppers ; reserve. Discard seeds . Place peppers in a micowave-safe baking dish ; cover with damp paper towels . Micowave 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-heat . Add oil to pan . Add onion ; saute for 8 minutes , stirrings occasionally . Add garlic ; suate for 30 seconds . Add 1/4 cup broth , tomatoes , and next 4 ingredients ; bring to a boil . Reduce heat ; simmer 30 minutes . Stir in 1/4 cup parsley and yogurt . Serve with lemons.