Stuffed Peppers from Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook by Dahlia Abraham-Klein

Ingredients

• 2 onions, finely chopped
• 2 tablespoons olive oil
• 2 tomatoes, peeled and chopped
• 6 green bell peppers
• 1 cup (225 g) short-grain brown rice
• ½ teaspoon ground allspice
• ½ teaspoon salt
• 2 cups (500 ml) Vegetable broth
• ½ teaspoon ground cinnamon
• One 1- in (2.5- cm) piece fresh ginger, peeled and grated (about 1 tablespoon)
• 8 oz (250 g) button mushrooms, cleaned and chopped
• 1 tablespoon brown sugar
• ¼ teaspoon grated nutmeg
• ½ cup (75 g) raisins, soaked in warm water until plump and then drained
• 1 tablespoon olive oil
• freshly ground black pepper, to taste
• 1 teaspoon salt
• 1 onion, finely chopped
• 4 cloves garlic, minced
• ½ teaspoon ground turmeric