Low Carb Mediterranean Stuffed Bell Peppers - cooking recipe

Ingredients

4 -6 bell peppers (depending on size)
1 1 lb ground beef or 1 lb ground lamb
1 small onion, minced
1 tablespoon macadamia nut oil or 1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon cinnamon
1/2 teaspoon saffron
1 medium ripe tomatoes, chopped
5 ounces plain nonfat yogurt (I like thick Greek yogurt)
1 tablespoon fresh lemon juice
4 ounces feta cheese, crumbled
2 tablespoons grated parmesan cheese

Preparation

Cut tops out of the green peppers and remove any seeds or membranes.
Blanch peppers for 5 minutes in salted boiling water, or you may place these in a microwave-safe pan, add 1/4 cup water, cover and cook for 5 minutes on high until softened.
Meanwhile, brown ground meat and onion in oil, add spices.
When meat is almost cooked through, add chopped tomato.
When meat is cooked through, allow to cool slightly then mix in the yogurt and lemon juice.
Place peppers in a baking pan and fill peppers with mixture and top peppers with feta and parmesan cheeses.
Cover baking pan with lid or foil and bake at 350F for about 15 minutes.
Remove lid or foil and cook about 10 minutes more.