Stuffed Bell Peppers

Wash bell peppers and cut them in half through the stem. Remove seeds and insides. Brush with olive oil and sprinkle with salt and fresh ground pepper. Set aside until beef and rice are ready.

For the beef:
Put the onion, parsley and olive oil into a skillet over medium heat. Saute until onion is tranlustent, then add garlic and a good amount of salt and pepper to taste. Saute for 2 minutes and add beef and cumin. Cook until beef is almost browned, then add raisins and capers. Allow to cook for 10 more minutes so that the flavors are well blended. Then remove from heat and set aside.

For the rice:
Put the onion, tomato, turmeric and olive oil into a skillet over medium heat. Saute until onion is tranlustent then add butter, cilantro, parsley and a good amount of salt and pepper to taste. Once all of the vegetables and herbs are soft, add water and bring to a boil. Once boiling, add rice and allow it to cook uncovered until rice has absorbed the water. Then remove it from the heat.

Turn the oven on broil. Place empty peppers on a baking sheet (they were previously brushed with olive oil and sprinkled with salt and pepper). Broil the peppers for about 15 minutes or until edges start to brown. Then remove them from the oven.

Once out of the oven, fill the pepper halves first with beef and then rice. Top off with grated parmesan cheese and broil in the oven once again for 10 minutes or until cheese is melted and golden.