Honey Cumin Stuffed Peppers

Ingredients:

1 pound ground meat (chicken, beef, turkey, etc.)

3 cups mushrooms, diced

2 cups jasmine rice, cooked

1/2 cup grated gruyere cheese

6 bell peppers (any color), cored

2 jalepeño peppers, diced

1 shallot, diced (about 3 tablespoons) 2 tablespoons mirin

1/4 cup low-sodium soy sauce or coconut aminos

3 tablespoons honey

2 tablespoond rice vinegar

4 cloves garlic, minced

1 tablespoon ginger, grated

1 teaspoon cumin seeds, or 1/2 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon dried fenugreek leaves

1/2 teaspoon smoked paprika

1/4 teaspoon chinese five spice powder

1/4 teaspoon red pepper flakes

Freshly ground black pepper and kosher salt, to taste

Directions:

In a small mixing bowl, add soy sauce, mirin, honey, rice vinegar, coriander, cumin, five spice, paprika, fenugreek, red pepper flakes, garlic, and ginger. Stir until thoroughly mixed. Saute the mushrooms in a dry pan until cooked through. Season with salt and pepper.

Add shallots and jalepeños. Cook until soft.

Add the ground meat, season to taste, and cook until done.

Pour the contents of your mixing bowl into the pan and simmer until most of the moisture is absorbed. Add rice and stir until thoroughly combined. Set aside or refrigerate until ready to use.

Preheat oven to 350°F.

In a baking dish, place the cored bell peppers. Fill each one with the meat mixture. Sprinkle with grated cheese.

Bake 30-45 minutes until the peppers are soft, the rice mixture is thoroughly heated, and the cheese is melted.

Serve immediately.

Notes:

Best with ground chicken, but you may have to add some olive oil to the saute pan if the chicken is super lean, to prevent it from drying out.

Steamed broccoli is the perfect accompaniment, but any other veggies of your choice or a tossed green salad is more than fine, too.