Mediterranean Stuffed Peppers

Roughly dice 2 yellow onions. Bring a pan to medium heat, add 1 tbsp olive oil, add the onions, add 3-4 tbsp water, and saute until translucent.

Add 2-3 large minced garlic cloves, 1/2 tbsp turmeric, a couple pinches of salt and pepper, and stir.

Add 2 lbs ground beef and bring the heat to medium-high. Season with 1 tbsp each of dried oregano, dried mint, dried tarragon, and dried savory. Continuously mince with a spatula until browned.

Once the meat is browned, add 2 tbsp tomato paste and 2/3 can tomato sauce (about 10oz), and stir for about 2 minutes.

Add fresh basil, parsley, chives, cilantro, and dill. Roughly chop and add on top of the meat, stirring for 1-2 minutes. Squeeze the juice of half a lemon.

Turn off the heat and set the meat mixture aside.

Bring a saucepan to medium heat, add 1 tbsp olive oil and 1 diced onion. Cook until translucent, then add 1 minced garlic clove, 1 tsp turmeric, 1 can (15oz) of tomato sauce, 1/2 cup of water, the juice of half a lemon, a pinch of salt, and pepper. Bring to a simmer, then set aside.

Prepare the red bell peppers by cutting about 1/4 inch down from the top and emptying out the middle using a knife or a spoon. Spoon the meat mixture inside the peppers and place them in a large pot.

Pour the liquid sauce from the saucepan around the bell peppers, put the lid on, and cook on medium heat for 35-45 minutes.

Remove from heat, add a dollop of plain yogurt, some of the tomato sauce from the bottom of the pot, garnish with fresh herbs, and enjoy.