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1
Wash bell peppers and cut them in half through the stem.
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2
Remove seeds and insides.
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3
Brush with olive oil and sprinkle with salt and fresh ground pepper.
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4
Set aside until beef and rice are ready.
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5
For the beef: Put the onion, parsley and olive oil into a skillet over medium heat.
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6
Saute until onion is tranlustent, then add garlic and a good amount of salt and pepper to taste.
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7
Saute for 2 minutes and add beef and cumin.
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8
Cook until beef is almost browned, then add raisins and capers.
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9
Allow to cook for 10 more minutes so that the flavors are well blended.
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10
Then remove from heat and set aside.
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11
For the rice: Put the onion, tomato, turmeric and olive oil into a skillet over medium heat.
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12
Saute until onion is tranlustent then add butter, cilantro, parsley and a good amount of salt and pepper to taste.
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13
Once all of the vegetables and herbs are soft, add water and bring to a boil.
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14
Once boiling, add rice and allow it to cook uncovered until rice has absorbed the water.
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15
Then remove it from the heat.
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16
Turn the oven on broil.
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17
Place empty peppers on a baking sheet (they were previously brushed with olive oil and sprinkled with salt and pepper).
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18
Broil the peppers for about 15 minutes or until edges start to brown.
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19
Then remove them from the oven.
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20
Once out of the oven, fill the pepper halves first with beef and then rice.
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21
Top off with grated parmesan cheese and broil in the oven once again for 10 minutes or until cheese is melted and golden.
