👨‍🍳 Instructions

1. 1

   Prepare the peppers: Wash and dry the bell peppers. Slice off the tops and carefully scoop out the seeds and membranes, keeping the peppers intact. Set aside.

   💡 Tip: Try to remove as little of the pepper as possible when cutting off the tops to create a good seal.
2. 2

   Make the filling: In a large bowl, combine the ground lamb, uncooked rice, chopped onion, minced garlic, chopped parsley, tomato paste, cumin, paprika, salt, and pepper. Mix thoroughly until all ingredients are well combined.

   💡 Tip: Ensure the rice is uncooked, as it will absorb liquid and expand during cooking.
3. 3

   Stuff the peppers: Generously fill each prepared bell pepper with the lamb and rice mixture. Pack it in, but leave a little room at the top as the rice will expand.

   💡 Tip: Don't overstuff the peppers, as the rice needs space to cook and expand.
4. 4

   Arrange and cook: Place the stuffed peppers upright in a large pot or Dutch oven. Pour the tomato sauce and broth over and around the peppers.

   💡 Tip: Ensure the liquid comes up at least halfway on the peppers.
5. 5

   Simmer the stew: Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly (you can place a plate on top of the peppers to keep them submerged), and simmer for 45-60 minutes, or until the peppers are tender and the rice is fully cooked.

   💡 Tip: A plate placed upside down on top of the peppers helps to keep them submerged in the cooking liquid.
6. 6

   Serve: Carefully remove the stuffed peppers from the pot. Spoon some of the cooking liquid over them. Garnish with fresh parsley if desired. Serve hot.

   💡 Tip: This dish is excellent served with a side of yogurt or a fresh salad.