Lamb-Stuffed Peppers in Spiced Tomato Sauce

• 8 medium bell peppers, mixture of red, yellow and green
• 4 cups cooked short grain rice, cooled (from 1⅓ cup uncooked)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 4 cloves garlic, minced
• 1/4 cup minced fresh mint, packed
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground lamb
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 4 1/2 cups diced tomatoes
• 1/4 cup tomato paste
• 1/2 teaspoon cinnamon, or to taste
• 1/8 teaspoon allspice, or to taste
• Salt and pepper, to taste
• 2 tablespoons minced fresh mint, packed
• 1 tablespoon minced fresh parsley, packed

Preparation

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