Name: Stuffed Peppers with Moroccan Rice Pilaf
Yield: 4
Ingredients: Rice Pilaf (can also be served as a standalone side dish); 4-1/2 cups chicken or vegetable stock (for vegetarian); 2 tbsp butter; 2 tbsp olive oil; 1/2 tsp salt, or to taste; 1/2 tsp freshly ground pepper; 1/2 tsp ginger; 1/4 tsp cardamom; 1/2 tsp turmeric; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper or mild chile pepper, finely chopped; 1 carrot, finely chopped; 1/4 cup fresh or frozen corn kernels; 2 cups long grain rice; 1/4 cup chopped fresh cilantro; A large pinch of saffron threads, crushed; 1/4 cup frozen or par-boiled fresh peas; Stuffed Peppers; 4 large, square-ish, red or orange bell peppers; Boiling water; Shredded Monterey Jack, mozzarella, or Parmesan cheese, optional