½ bottle of risinghy Habanero Hot
1 cup chopped onion
2 cloves of garlic
2 tbsp. Olive oil
4 bell peppers (red or green)
1 cup basmati rice
1 tsp. Coriander seed
1 tsp. fennel seed
2 lbs. ground beef or turkey
½ can chicken stock
Salt and pepper to taste
Preheat oven to 450 degrees. Remove tops of peppers leaving stems on. Remove seeds. Mix ground meat with coriander, fennel, ½ bottle of risinghy habanero hot. Add salt and pepper. In a sauce pan slowly sweat garlic and onion in olive oil. Add rice and toast on medium heat until lightly golden. Remove from pan and allow to cool. Mix meat and rice mixture. Stuff the peppers with the mixture and replace the tops on peppers. Place te stuffed peppers into a baking dish. Add the chicken stock on the bottom fo the pan and roast in oven uncovered, approximately 35 minutes. Remove and allow to rest for 15 minutes before serving. Best if made the day before serving.