Cinna-done.

This came from the India section of the cookbook. I'm always looking for a good stuffed peppers recipe.

"Keema-Stuffed Peppers" (6 quart pot)

~1 t cumin seed
~1 t coriander seed
~1 cinnamon stick, broken into pieces
~3 T vegetable oil
~1 yellow onion, finely chopped
~1 lb extra lean ground beef
~3 garlic cloves, minced
~1-inch piece of fresh ginger, peeled and minced
~1/2 t turmeric
~1/2 t chili powder
~salt
~1 c brown rice, cooked
~1 c frozen peas
~4 large green bell peppers

Combine cumin, coriander, and cinnamon and grind into a fine powder. (I used our coffee grinder.)
Heat a large sauté pan over medium-high heat and add oil.
Add onion and sauté, stirring frequently, for 10 minutes, or until browned.
Decrease heat to medium and add meat.
Cook, stirring to break up the meat, for 10 minutes, or until cooked through and lightly browned.
Add garlic and ginger and cook for 3 minutes.
Add spice mixture, turmeric, chili powder, and salt to taste and stir for 2 minutes.
Slice tops off of peppers and scoop out seeds and membranes.
Tightly stuff peppers with meat mixture.
Place peppers in crock pot.
Cover and cook on low for 4 hours.
Transfer to plates and serve immediately.

4 servings

We dig stuffed peppers. A lot. This recipe was a little too cinnamon-y for both of our likings though. I don't know what it is about the author of this cookbook, but she must REALLY love cinnamon. My other half has demanded that I never ever crock a dinner that is cinnamon-y ever ever again. (Desserts are fair game.)