Greek Stuffed Peppers with Beans, Lamb, Rice and Herbs – The Bean Institute

Ingredients

• ⅔ cup olive oil
• 1 cup onions (finely chopped)
• 1 pound lamb (ground)
• 1 head garlic (minced)
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 cup rice (long grain)
• ½ cup pine nuts (toasted)
• 1 cup red beans (small, cooked)
• ½ cup currants (plumped)
• ⅓ cup dill
• ⅓ cup mint
• ⅓ cup parsley (chopped)
• 6 tomatoes
• 6 green bell peppers
• 5 potatoes (creamers, quartered)
• 1 cup vegetable stock (with water)
• 1½ cups tomato purée
• salt and ground black pepper (to taste)
• a pinch of sugar
• 2 bay leaves