Stuffed Peppers

Last night's dinner was stuffed peppers.  One of the friends that I was cooking for was convinced that most people would be able to eat two so we made a lot.  Needless to say, we have leftovers.  Thats okay though since these reheat rather well.  This recipe is based on one from a Moroccan cook book that I have often made with my family.  I used ground beef (I'm a cheap college student) but I have previously made this with ground lamb (what the original recipe calls for) or ground turkey.  For the vegetarian option I substituted black beans which also turned out pretty well.

Stuffed Peppers

• 6 Bell Peppers

Filling

• 3/4 pound of ground beef
• 1 onion, diced
• 1/2 inch grated fresh ginger
• 2 cloves of garlic
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1 cup rice
• 1 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. chopped fresh mint
• olive oil
• water

Sauce

• 1 onion
• 1 large can of petite dice tomatoes
• 2 cloves of garlic
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1/4 tsp. coriander
• 1 - 2 tablespoons of lemon juice

Directions:

To make filling, heat oil in a pan and add onions.  Cook until they begin to soften and then add the ground beef.  Add the ginger, garlic, cinnamon, cumin, and coriander and cook until the beef is cooked through.  Stir in rice and cover with water.  Cook until all of the water is gone. Remove from heat and stir in fresh herbs.

While the rice is cooking, make the sauce.  Heat oil in a sauce pan, add onion, and cook until the onion begins to soften.  Add the remaining ingredients and cook for 10 - 15 minutes.

To make the peppers, remove the tops from the bell peppers and clean out ribs and seeds.  Fill with stuffing, place in baking pan, and cover with sauce.  Bake for 45 minutes or until peppers are cooked to your liking.

- Sophie