Spanish-Style Stuffed Bell Peppers

Ingredients:

• 6 green, red, or yellow bell peppers (or a combination)
• 3 cups cooked long-grain rice (basmati is best)
• 450 g of minced veal
• 1 pack (300 g) frozen green peas (cooked according to package instructions)
• 3 firm ripe tomatoes, diced
• 1 tbsp olive oil, plus a little more for drizzling over the peppers
• 1 chopped onion
• 2 large cloves of garlic, minced (or to taste)
• 1 tsp curry powder medium hot (or to taste)
• 1 teaspoon ground ginger
• 1 tbsp chopped fresh oregano or 1 tsp dried oregano)
• 3 tablespoons chopped fresh cilantro (or to taste)
• Salt to taste
• Cayenne pepper to taste (optional)
• 3 tbsp fresh or dry bread crumbs
• Lemon juice or lemon wedges

Preparation:

1. Preheat oven to 190°C. Trim the tops of the peppers and remove the seeds and membranes (reserve the tops). Discard the stems and dice the remaining top pieces.
   
   Blanch the peppers in a large pot of boiling water for 3-4 minutes, until slightly softened. Drain, rinse with cold water, and pat dry. Cut a thin slice off the bottom of each pepper so they can stand upright.
   
   Heat a tablespoon of olive oil in a nonstick skillet over medium heat. Add the onion and remaining diced pepper. Cook, stirring occasionally, for 3-5 minutes, until the vegetables are softened. Add the garlic, curry powder, and ginger and cook, stirring, for another 2 minutes.
2. Transfer the mixture to a large bowl. Add the remaining ingredients, except for the bread crumbs and lemon, and mix gently but thoroughly.
   
   Stuff the peppers with the filling and place them in a shallow baking dish. Sprinkle with bread crumbs and drizzle with a little olive oil.
   
   Bake the peppers for 40-45 minutes, until the filling is fully cooked. Transfer the peppers to a serving platter and drizzle with lemon juice or serve with lemon wedges.