Special Equipment: Chef Knife, Cast Iron Pan, Wooden Spoon, Roasting Pan, Spice Grinder or Mortar & Pestle
Serves: 6
Vegan: Sub meat with 2 Lb | Of Button Mushrooms. Sub yogurt with Almond Yogurt
Ingredients
- 2 Teaspoons | Cumin, whole
- 2 Teaspoons | Coriander Seed, whole
- 3 Large | Red Bell Peppers
- 6 Tablespoons | Olive Oil
- 1 Cup Finely | Red Onion, chopped
- 1/2 Cup | Long-Grain Rice
- 1.5 Cup | Water
- 3 Tablespoons | Cashews, chopped
- 3 Tablespoons | Dried Currants or Golden Raisins
- 2 Tablespoons | Mint, chopped
- To Taste Sea Salt
- 1/2 Cup | Red Wine
- 1 Lb | Merguez Sausage or Soft Chorizo
- 1 Each Lemon Juice
- 1 Cup | Plain Yogurt
Tips: if you don’t have a spice grinder or mortar & pestle, use ground spices
Stuffed Pepper Cook
- Preheat oven to 400 degrees F
- Start by lightly toasting then grinding the cumin & coriander seeds (optional)
- Slice peppers in half. Remove & discard the ribs & seeds. Heat 3 tablespoons of oil in a large skillet. Add merguez to medium-high heat pan
- Once the meat has browned, take out of the pan & drain oil
- Clean the pan return to the heat
- Add the diced onion, cashews, currants & 3/4 of the ground spices
- Cook on low until soft & starting to color
- Add meat & rice to the pan
- Deglaze with red wine
- Add 1 1/2 cup water
- Bring to a boil, cover & cook on medium heat (stirring occasionally)
- Roast peppers in oven 15-20 minutes
- Add mint to rice mixture
- Taste & adjust seasoning if needed. Fill peppers with the stuffing, but do not pack tightly
- Mix the yogurt with the remaining cumin, coriander, oil & lemon juice
- Serve hot or at room temperature with yogurt sauce & fresh herbs
