stuffed peppers

my mom is famous among my readers, as being a really great cook. no doubt, you only come back here for her food and recipes. i’m not jealous. as long as i get to eat some of the delicacies she’s producing, then i’m d’accord.
this here are baked stuffed peppers, the arab way. i’m not entirely sure i got the recipe right. but something along this might be right. it’s not totally difficult, altogehter. 
serves four
a dozen small, green peppers (from the arab store)
2 cups minced soy or real meat (here it’s made with soy)
1 onion, chopped
1 peperoncino, minced
1 tbsp. curcuma (spice mix, for coloring)
1 cup of rice
1 1/2 cup of vegetable broth
1 handful dried apricots, chopped
1 handful fresh coriander and parsley (or mint, if you ask my mom), chopped
1 glass tomato passata
1 tsp. ground cumin
1 tsp. paprika
1/2 lemon
1 tbsp. honey
2 garlic cloves, minced
1 handful pine nuts, lightly toasted
2-3 tbsp. ras el hanout (a moroccan spice blend containing cinnamon, coriander, cumin and much more)
olive oil
salt, pepper
the basic concept: first, prepare the mixture, then stuff the peppers. so in a large pan, heat a little olive oil, fry the onion, one garlic, peperoncino and the ras el hanout (i love this word…) spice mix. add the minced soy meat and fry well. then, add the rice, the curcuma and the liquid (vegetable broth). the rice does not have to be fully cooked, just a bit sweated. season with salt and pepper. add toasted pine nuts, apricots, coriander and parsley (note: my mom added that she only used some fresh mint, no coriander…).
in the meantime, wash the peppers and cut off the top part (keep the ‘lids’). take the mixture and lightly (without force) pile (not actually ‘stuff’) into the peppers, one after another. make sure only to fill them to about one third, since the rice will inflate when cooked (and you won’t want your peppers to burst…). 
in a food processor, combine the tomato passata, garlic, lemon juice, paprika and cumin, some salt and pepper and mix through. place the stuffed peppers with the lids in a heat proof plate, and pour the tomato mix among the peppers. drizzle with a generous sprinkle of olive oil, put in the oven and ‘bake’ until the peppers are brown around the edges and shrunk. take out and serve warm (not sizzling hot), accompanied with yogurt sauce, some fresh coriander and a nice flatbread, pita or toasted sesame focaccia.
note: my mom prepared the peppers well before we ate them – and simply heated them through again shortly before. it’s a very good dish to prepare in advance. can you believe i’m actually still drooling over those pictures right now…  
uhm, mom, i hope i got everything right? otherwise i’m sure i’ll get an email first thing tomorrow morning: ‘girl, you missed the pinch of this or that…’ – sighs… what a tough luck to be an awesome cook’s daughter, hm? lol.  
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