Epirus-Style Stuffed Peppers

1.Preheat your oven to 180°C (350°F).

2.Prepare the bell peppers by slicing off the tops and carefully removing the seeds and membranes. Set aside the tops for later use if desired.

3.Rinse the rice under cold water until the water runs clear; drain well.

4.Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

5.Add the minced garlic and cook for an additional 1 minute until fragrant.

6.Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Season with salt, pepper, cinnamon, allspice, and oregano, stirring to combine.

7.Stir in the chopped tomato, drained rice, parsley, and dill. Cook the mixture for 2-3 minutes to combine flavors.

8.Pour in 1 cup of water or chicken broth, bring to a simmer, then reduce heat to low. Cover and cook until the rice is partially cooked and liquid is mostly absorbed, about 10 minutes. Remove from heat.

9.Taste the filling and adjust seasoning with salt and pepper as needed.

10.Stuff each bell pepper generously with the meat and rice mixture, pressing down lightly to fill completely.

11.Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops and cover the dish with aluminum foil.

12.Bake in the preheated oven for 30-35 minutes, until the peppers are tender and the filling is fully cooked.

13.Remove the foil and bake for an additional 5 minutes to lightly brown the tops.

14.Remove from the oven and immediately drizzle the juice of half a lemon over the stuffed peppers to add brightness.

15.Let the peppers rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.