Middle Eastern Stuffed Peppers
STEP 1 In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 cup chopped onion and 2 minced cloves garlic; cook until softened, about 5 minutes. Add 8 ounces finely chopped
mushrooms. Cook until tender and most liquid has evaporated, about 8 minutes. Transfer to a large bowl.
STEP 2 Add 8 ounces lean
ground beef to skillet, breaking it up with a spoon. Add 1 teaspoon each cumin and paprika, and 1 ⁄2 teaspoon
cinnamon. Cook until meat is no longer pink, about 5 minutes.
STEP 3 Add meat to mushroom mixture. Add 1 cup each cooked rice and crumbled feta cheese, 1 ⁄2 cup toasted pine nuts, 1 ⁄ 3 cup chopped dried cranberries, and 1 ⁄4 cup each chopped parsley and fresh
mint. Stir well; season with salt and pepper.
STEP 4 Split 4 red, orange or yellow bell peppers lengthwise. Remove seeds and membranes. Arrange pepper halves in a 3-quart baking dish and fill with meat mixture. Pour 3 ⁄4 cup chicken or vegetable broth into the bottom of the dish. Cover with foil and bake at 400° until peppers are tender and filling is warm, about 1 hour. Serve garnished with extra mint.