Dishes with stuffed vegetables are called "dolma" and are categorized two ways: served warm as a meal, or served cold as a second course or appetizer. This recipe is meant to be served warm as a meal, but the leftovers make for a great, cold lunch the next day.
½ teaspoonsaltdo not add salt if using the soy chorizo
Preheat to 350F.
Heat the oil over medium heat. Cook the onion until translucent. Season with cumin and turmeric.
Add the washed rice and ¾ cup water. Cover and cook 8-10 minutes until the water is absorbed.
Remove from heat and add the ground meat, herbs, tomato, salt, and pepper. Mix well, kneading the ingredients together.
Cut the tops off the bell peppers. Remove the seeds and any large white parts.
Stuff each bell pepper with as much filling as you can so it is flush with the top of the pepper.
Cover with the bell pepper tops and place in an baking dish that fits them all. It is OK if it doesn't fill the dish.
Add ¼ inch of water to the bottom of the pan. Bake for 1 hour.
You can stuff almost any of your favorite peppers for this recipe. I have made it with poblanos, hatch chiles, and more. However, depending on the pepper, you may need to cook it or char it prior to stuffing because not all peppers taste good when left crisp. This recipe yields a pepper that still has a slight crunch to it.My favorite in this recipe is ground lamb, but it is also delicious with ground meat (the more traditional option), chicken, turkey, and even a plant-based ground meat substitute.This recipe uses basmati rice. However, I have made it with other grains like farro and it is also delicious. You will need to adjust the amount of water you add to the recipe if changing the grain.