Stuffed Moroccan Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — 190°C

2. Step 2

   On the cutting board, finely chop the yellow onion and mince the garlic clove with the chef's knife. Keep the prepared peppers separate from the raw lamb.

   Parallel with step: 1

   Cookware: Chef Knife — chopping, mincing, cutting board — preparation

3. Step 3

   Heat 20.0 ml olive oil in a 28 cm skillet over medium heat. Add the yellow onion and garlic clove, soften for 4 minutes, then add the ground lamb, ground cumin, paprika, ground cinnamon, and 4.0 gr salt; sauté until the lamb is browned throughout, about 8 minutes.

   Timer: 12 min (scalable)

   Ingredients used: 4.0 clove Garlic, 1.0 gr Ground Cinnamon, 5.0 gr Ground Cumin, 500.0 gr Ground Lamb, 20.0 ml Olive Oil, 5.0 gr Paprika, 4.0 gr Salt, 150.0 gr Yellow Onion

   Cookware: skillet — medium heat

4. Step 4

   Stir the long-grain rice, 200.0 gr crushed tomato, and water into the browned lamb in the skillet, combining evenly without cooking the rice separately. Remove the skillet from the heat.

   Ingredients used: 200.0 gr crushed tomatoes, 300.0 ml Water

   Cookware: skillet — mixing

5. Step 5

   Coat one 33 x 23 cm baking dish with 10.0 ml olive oil and spread in the remaining 200.0 gr crushed tomato. Stir the remaining 4.0 gr salt into the filling, pack it into the 4 bell pepper pieces to about three-quarters full, and place them upright in the dish with their reserved tops over them.

   Timer: 8 min (scalable)

   Ingredients used: 4.0 piece Bell Pepper, 200.0 gr crushed tomatoes, 10.0 ml Olive Oil, 4.0 gr Salt

   Cookware: baking dish — assembly, skillet — transfer

6. Step 6

   Bake the covered peppers in the oven at 190°C for 45 minutes, until the rice is tender and the peppers are yielding. Check the center of the filling with the food thermometer; it must reach at least 71°C.

   Timer: 45 min (scalable)

   Cookware: baking dish — baking, Food Thermometer — temperature_check, oven — 190°C

7. Step 7

   Rest the stuffed peppers in the baking dish for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish — resting