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1
Preheat the oven to 400 degrees F. Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls.
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2
Sprinkle the insides with a pinch salt and a pinch pepper and set aside.
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3
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions.
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4
Cook until softened, 3 minutes, and then add the beef, oregano, cinnamon and cumin.
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5
Cook, breaking up the meat with a wooden spoon, until no longer pink.
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6
Stir in 1 tablespoon of the tomato paste until it coats the meat and is slightly darkened.
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7
Stir in the broth, rice and lentils.
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8
Remove from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly.
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9
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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10
Divide the filling among the peppers and place the tops back on.
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11
Set the peppers upright in a small baking dish, such as an 8-inch square baking dish.
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12
Whisk 1 1/2 cups water with the remaining tablespoon of tomato paste and olive oil.
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13
Pour into the dish around the peppers.
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14
Cover tightly with foil and bake until the peppers are tender and the rice and lentils are cooked through, about 1 hour 15 minutes.
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15
Carefully transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet.
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16
Boil over high heat until the sauce is thickened and reduced to about 1/2 cup.
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17
Remove from the heat and add the dill.
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18
Season with salt and pepper.
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19
Serve the sauce with the stuffed peppers.
