Stuffed Romano Peppers

Cooked by Lizzie Heath from Ottolenghi's recipe book Jerusalem. 
Serves: 8

Ingredients
8 medium Romano peppers
1 large tomato, roughly chopped (170g in total) 
2 medium onions, roughly chopped (250g in total)
about 500ml vegetable stock

Stuffing:
140g basmati rice
1½ tbsp baharat spice mix (shop-bought or see recipe, page 299)
½ tsp ground cardamom
2 tbsp olive oil
1 large onion, finely chopped (200g in total)
400g minced lamb
2½ tbsp chopped flat-leaf parsley
2 tbsp chopped dill
1½ tbsp dried mint
1½ tsp sugar
salt and black pepper


The method is inside his recipe book - http://www.ottolenghi.co.uk/ruth-s-stuffed-romano-peppers-shop