Stuffed Bell Peppers with Spiced Ground Beef, Rice and Tomato Sauce

Preheat oven to 375°F (190°C).

Rinse 1/2 cup basmati rice under cold water until water runs clear. In a small saucepan, combine rice with 1 cup water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes.

While rice cooks, prepare the bell peppers. Cut the tops off 4 medium bell peppers and remove the seeds and membranes. Stand peppers upright in a baking dish that's just large enough to hold them snugly.

Dice the bell pepper tops, removing the stems. Finely dice 1 medium yellow onion. Mince 3 cloves of garlic. Dice 2 large tomatoes.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and pepper tops and cook until softened, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant.

Add 12 oz ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.

Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and cook for 1 minute to toast the spices.

Add the diced tomatoes and 2 tablespoons tomato paste. Stir well and cook for 3 minutes.

Pour in 1/2 cup beef broth and simmer for 5 minutes until slightly reduced.

Remove the skillet from heat. Stir in the cooked rice, 3 tablespoons chopped parsley, and 1 tablespoon chopped mint.

Toast 2 tablespoons pine nuts in a dry pan over medium heat until golden, about 2-3 minutes, stirring constantly. Add to the beef and rice mixture.

Spoon the beef and rice mixture into the hollowed bell peppers, packing it in gently.

Pour the remaining 1/2 cup beef broth into the bottom of the baking dish.

Cover the dish with foil and bake for 35 minutes.

Remove the foil, sprinkle 1/4 cup crumbled feta cheese on top of each pepper, and bake uncovered for an additional 10 minutes until the peppers are tender and the cheese is lightly browned.

While peppers are baking, make a quick sauce: In a small saucepan, combine any remaining beef mixture (if any) with any juices from the pepper baking dish. Add a splash more broth if needed to create a sauce consistency. Simmer for 5 minutes.

Serve the stuffed peppers hot, drizzled with the sauce, and garnished with remaining chopped parsley, mint, and a squeeze of fresh lemon juice.