Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese | America's Test Kitchen

Ingredients

• Table salt
• 4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
• 1/2 cup long grain white rice
• 1 1/2 tablespoons olive oil
• 1 medium onion, chopped fine (about 1 cup)
• 12 ounces ground lamb
• 1 tablespoon ground cumin
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes
• 3 medium cloves garlic, minced
• 1 inch piece fresh ginger, minced (about 1 tablespoon)
• 1/4 cup currants
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 cup feta cheese (about 6 ounces), crumbled
• 2 tablespoons chopped fresh cilantro leaves
• Ground black pepper
• 1/3 cup chopped salted cashews, toasted