Roasted Spiced Stuffed Peppers

Preheat oven to 350 degrees F (180 degrees C). Line a baking tray with aluminum foil and grease with oil.

Slice the Red Bell Peppers (4) in half top to bottom. Remove the seeds and membrane carefully using a paring knife. Place the hollowed peppers on the tray.

On a medium flame in a medium skillet, heat the Olive Oil (1 Tbsp). Sauté the Yellow Onion (1) for a couple of minutes until slightly translucent. Add he Garlic (3 cloves) and continue to sauté for a further couple minutes.

Add the Ground Beef (9 oz) into the pan, then add the Ground Cumin (as needed), Ground Coriander (as needed), Ground Cloves (as needed), Smoked Paprika (as needed), Italian Seasoning (1 tsp), Salt (as needed), and Ground Black Pepper (as needed), seasoning and stir fry until brown for about 5 minutes.

Add the Tomato Paste (1 Tbsp), Balsamic Vinegar (1 Tbsp), and Canned Crushed Tomatoes (3/4 cup), stirring through well. Cook for 5-8 minutes until flavors meld together. Taste to check for seasoning and turn off the stove.

Add the cooked Brown Rice (1/3 cup) and toss it through along with the Italian Flat-Leaf Parsley (1/2 cup) and Fresh Cilantro Leaf (1/2 cup). This can also be done in a mixing bowl if preferred.

Spoon the mixture into the halved peppers. Smooth down with the back of the spoon and place the peppers on the baking tray. Sprinkle the Cheddar Cheese (3/4 cup) on top.

Drizzle the peppers with olive oil and then place the tray into the middle rack of the preheated oven. Bake for 45 minutes, until the peppers have softened, and the tops have browned nicely. Serve with a dollop of Crème Fraîche (to taste).