Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese

Name: Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
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

www.americastestkitchen.com

We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

Keywords

Side Dishes
Lamb
Rice
Vegetables
Cheese

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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