Step by step

Method

4 steps

1. 1

   Heat oven to 375°F. Halve 4 bell peppers lengthwise; scoop seeds. Optional: roast empty halves cut-side down 10 minutes to soften. Make filling: brown ¾–1 pound ground lamb or beef with 1 diced onion in 1 tablespoon oil, 6–8 minutes. Stir in 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon cinnamon or allspice, 2 tablespoons tomato paste, 1 cup cooked rice (or ½ cup uncooked + adjust liquid later), ½ teaspoon salt, and a handful of parsley. Taste the mix — it should be savory and spiced.

2. 2

   Stuff peppers generously. Nestle in a baking dish. Pour ¾–1 cup stock or crushed tomatoes around (not over) the peppers so they steam and stay moist. Drizzle tops with a little oil.

3. 3

   Cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes more until peppers are soft and tops are lightly browned. If using uncooked rice in the filling, add a bit more liquid and bake closer to 50–60 minutes covered, checking rice is tender.

4. 4

   Rest 5 minutes. Serve with yogurt-garlic sauce and lemon. You want soft peppers packed with spiced meat-rice — not crunchy raw peppers or dry bland stuffing.