Spicy Stuffed Bell Peppers - cooking recipe

Ingredients

1 lb ground beef or 1 lb lamb
1/2 cup long-grain rice, rinsed and drained
1 medium onion, finely diced
1 medim garlic clove, crushed in garlic press
1 -2 fresh hot pepper, minced and seeds discarded (may substitute with cayenne pepper to taste)
2 tablespoons fresh coriander or 2 tablespoons parsley
1/2 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
5 bell peppers
2 (15 ounce) cans tomato sauce or (15 ounce) cans tomato soup
2 tablespoons oil

Preparation

Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
Mix with remaining stuffing ingredients.
Preheat oven to 350.
Cut tops off of peppers and remove stem, core and seeds.
Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
Pour tomato sauce over peppers.
Sprinkle peppers with oil.
Bake uncovered about 1 hour or until very tender.