Recipe here: http://www.foodnetwork.com/recipes/food-network-kitchens/lightened-up-stuffed-peppers-recipe.html. We used uncooked basmati rice. In lieu of ½ tsp cinnamon (which I sometimes find cloying in savory dishes), we used ¼ tsp each nutmeg and cinnamon. We even had enough stuffing to fill a fifth bell pepper. (Note: we used the five leftover pepper tops for a Lebanese farmer’s salad, which we served on the side.) The next time, I will use 1 ½ cups chicken broth (instead of water) and add a bay leaf to the braising liquid; it could use more flavor. But the stuffed pepper itself is delicious. (Nov. 2015)
Cooking Adventures 