Middle Eastern Stuffed Peppers
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add mushrooms. Cook until tender and most liquid has evaporated, about 8 minutes. Transfer to a large bowl.Advertisement
Add beef to skillet, breaking it up with a spoon. Add cumin, paprika and cinnamon. Cook until meat is no longer pink, about 5 minutes.
Add meat to mushroom mixture. Add cooked rice, feta cheese, pine nuts, dried cranberries, parsley and mint. Stir well; season with salt and pepper.
Split bell peppers lengthwise. Remove seeds and membranes. Arrange pepper halves in a 3-quart baking dish and fill with meat mixture. Pour broth into the bottom of the dish. Cover with foil and bake at 400° until peppers are tender and filling is warm, about 1 hour. Serve garnished with extra mint.
*When choosing peppers for stuffing, pick shorter, wider peppers with flat bottoms. *Peppers can be stuffed and refrigerated, covered, up to one day in advance.