Lebanese Stuffed Peppers

From Cooking Light. I love the flavors of allspice and cinnamon with savory dishes. This sounds so delicious.

• Ready In: 1 hr 50 mins
• Serves: 4

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.