Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese

Name: Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese
Yield: Serves 4 as a light main dish or side dish
Ingredients: , Table salt; 4 , medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded; 1/2 cup, long grain white rice; 1 1/2 tablespoons, olive oil; 1 , medium onion, chopped fine (about 1 cup); 12 ounces, ground lamb; 1 tablespoon, ground cumin; 1 teaspoon, ground cardamom; 1/2 teaspoon, ground cinnamon; 1/2 teaspoon, red pepper flakes; 3 medium cloves, garlic, minced; 1 inch piece, fresh ginger, minced (about 1 tablespoon); 1/4 cup, currants; , 1 can (14 1/2 ounces) diced tomatoes, drained; 1 cup, feta cheese (about 6 ounces), crumbled; 2 tablespoons, chopped fresh cilantro leaves; , Ground black pepper; 1/3 cup, chopped salted cashews, toasted

Side Dishes
Cheese
Lamb
Rice
Vegetables

Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.

SERVES 4 as a light main dish or side dish

TIME 1¾ hours

Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese

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