Peppers Stuffed With Merguez

• 6 large red bell peppers, well shaped, so they stand
• 6 tablespoons extra virgin olive oil
• 1 cup finely chopped red onion
• 1/2 cup long-grain rice
• 3 tablespoons pine nuts
• 3 tablespoons dried currants
• 2 teaspoons ground cumin
• 2 tablespoons chopped fresh mint
• Salt
• 1/2 cup dry red wine
• 1 pound merguez sausage, casing removed
• 1 lemon, juiced, plus 6 thin slices
• 1 cup plain yogurt.

1. 1. Slice the top half-inch off each pepper, discard the stems and finely chop the flesh of the tops. Remove and discard the cores and seeds. Heat 3 tablespoons oil in a large skillet. Saute the onion and chopped peppers on low until soft and starting to color, about 10 minutes.
2. 2. Meanwhile, place the rice in a small saucepan with 3/4 cup water. Bring to a simmer, cover and cook on low heat for 8 minutes. Stir the rice into the skillet along with the pine nuts, currants and 1 teaspoon cumin. Saute briefly. Add the mint and season with salt. Remove from heat and add the wine.
3. 3. Heat oven to 350 degrees. Place merguez in a bowl and mix in the contents of the skillet until everything is well blended. Fill peppers with the stuffing, but do not pack tightly. Top each pepper with a slice of lemon. Place peppers in a baking dish; they should fit snugly. Add 2 tablespoons oil and 1/2 cup water to the dish. Bake for 1 hour.
4. 4. Mix the yogurt with the remaining cumin, remaining oil and lemon juice. Add a pinch of salt. Serve hot or at room temperature with yogurt sauce on the side.
5. Yield: 6 servings.

red bell peppers, extra virgin olive oil, red onion, longgrain rice, pine nuts, currants, ground cumin, fresh mint, salt, red wine, sausage, lemon

Taken from www.epicurious.com/recipes/member/views/peppers-stuffed-with-merguez-50151761 (may not work)