Stuffing vegetables is an art relished by most people in the Middle East. Peppers are easy to fill while others, like cucumbers, carrots and turnips, can be a bit more challenging. Humble vegetables are elevated to another level once stuffed and served with the appropriate sauce. I love making stuffed peppers since their shape acts as the perfect vessel for any filling. Try a colorful yellow and red pepper combination.

6 servings

INGREDIENTS

• 3 red peppers
• 3 yellow peppers
• 2 cups short-grain white rice, rinsed and drained
• 2 Tbsp clarified butter
• 2 tsp cinnamon
• 2 tsp allspice
• 4 cloves garlic, minced
• 3 Tbsp dried mint
• Salt and pepper
• 10 oz ground lamb
• 6 slices of tomatoes
• 2 Tbsp olive oil
• 6 cloves garlic, sliced thinly
• 8 large tomatoes, peeled and puréed
• 1 cup water
• ¼ cup tomato paste
• ½ cup fresh mint, chopped
• ¼ cup parsley, chopped
• Fresh mint, chopped, to garnish

INSTRUCTIONS

1. Cut the tops of the peppers carefully with a knife, leaving the stem intact. Remove the membrane and seeds. Keep the tops as they will be the lids. Rinse and leave aside to prepare the stuffing.
2. In a large bowl place the rice, butter, 1 tsp of the cinnamon, 1 tsp of the allspice, minced garlic, 2 Tbsp of the dried mint, salt and pepper, mixing well.
3. Add the ground lamb and, using your hands, mix it into the rice.
4. Fill the hollow peppers loosely two-thirds full leaving the rice plenty of room to expand and place 1 tomato slice on top. Cover with the top of the pepper. Repeat for all peppers. Place the filled peppers in a deep baking dish.
5. Preheat the oven to 375°F.
6. In a saucepan heat the olive oil and sauté the sliced garlic for 1 minute and pour in the puréed tomatoes.
7. Add the water, tomato paste, 1 Tbsp dried mint, fresh mint, parsley, 1 tsp cinnamon, 1 tsp allspice, salt and pepper. Taste to adjust seasonings.
8. Pour the tomato sauce all around the peppers.
9. Cover with foil and bake in the preheated oven for 45 minutes until rice is cooked.
10. Serve hot with the tomato sauce and a sprinkle of fresh chopped mint.