Mediterranean Stuffed Peppers

1 pound lean turkey or extra lean ground beef

2 Tbsp extra virgin olive oil

1 large onion, minced

1 cup prepared short-grain brown rice

1 ¾ cups water

6 medium red or green bell peppers

½ cup pine nuts

¼ cup fresh mint, minced

¼ cup fresh parsley, minced

¼ cup fresh lemon juice

½ tsp ground cinnamon

Heat olive oil in a saucepan and sauté onion and meat over medium heat until cooked through, about 10 minutes. Meanwhile, bring a large pot of water to a boil. Cut off the tops of the peppers. Gently remove the cores and seeds to create an empty cavity. Blanch the peppers in the boiling water for 5 minutes. Remove from the water and place upside down on paper towels to drain. Roast the pine nuts on a baking sheet in a preheated 350F oven for about 5 minutes. Remove and set aside, leaving the oven on for the peppers. In a large bowl mix together the browned meat with the rice, pine nuts, herbs, lemon juice, and cinnamon, salt, and pepper . Mix well and adjust the seasoningsto taste. Stuff the peppers with the rice mixture, put the tops back on the peppers, and place them in a baking dish just large enough to hold them upright. Bake for 25-30 minutes, or until heated through. Serve immediately.