Bell Peppers Stuffed with Lamb Keema and Rice : Foodwise

Ingredients

• 5 medium bell peppers, assorted colors, tops removed (but not discarded), core and seeds removed
• Salt
• ½ cup vegetable oil (preferably rice bran)
• 1 red onion
• 1½ inch piece ginger, grated
• 4 cloves garlic, crushed
• ½ inch piece of fresh turmeric, grated
• 2 large heirloom tomatoes, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ teaspoon chile powder
• 1 tablespoon freshly ground black pepper
• 5 pods cardamom
• 1 stick cinnamon
• 2 whole cloves
• 1 pound ground lamb
• 1 cup basmati rice
• 1 cup vegetable stock
• ¼ cup fresh English peas
• 3 carrots, diced
• 3 green onions, thinly sliced
• ½ lemon, juiced
• 1 bunch cilantro leaves, chopped