Stuffed Peppers with Yogurt Sauce

• 4 red, green, yellow, or purple bell peppers
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 tablespoon butter
• 1/2 cup chopped yellow onion
• 1/2 cup sliced almonds
• 2 cups cooked basmati rice
• 6 ounces fresh spinach leaves
• 1 cup raisins
• Salt to taste
• 1 cup water
• 2 cups plain yogurt
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves garlic
• 1/2 cucumber, peeled and chopped
• 1 teaspoon chopped fresh mint
• 1 or 2 fresh serrano chiles, seeded, deveined, and finely chopped
• 1/2 small red onion, finely chopped
• Salt to taste
• 1/4 cup chopped fresh cilantro leaves, for garnish
• 1/4 cup pomegranate seeds (optional)

1. Prepare the peppers by slicing off their tops and removing any seeds and veins from the inside.
2. To make the stuffing, grind the cumin and coriander seeds coarsely in an electric coffee mill or a mortar and pestle.
3. In a saute pan, melt the butter and saute the onion and almonds just until lightly browned, 5 to 7 minutes.
4. Add the ground spices and saute for another minute.
5. Thoroughly mix in the rice, spinach, and raisins and add salt to taste.
6. The spinach should wilt and cook from the heat of the other ingredients.
7. Stuff the bell peppers with the rice mixture and place the peppers in the slow cooker insert.
8. Pour in the water and cook on low for 4 hours, or until the peppers are tender when pierced with a fork.
9. While the peppers are cooking, prepare the sauce.
10. To make the sauce, place the yogurt in a bowl.
11. Grind the cumin and coriander seeds to a coarse powder in an electric coffee mill or a mortar and pestle.
12. Mix them into the yogurt.
13. Using a garlic press, press the garlic into the yogurt and mix in thoroughly.
14. Half an hour before serving, mix the cucumber, fresh mint, chiles and onion into the yogurt sauce and add salt to taste.
15. When the peppers are done, remove each one from the slow cooker insert and place in a pasta bowl (best for catching any juices), then slit it open and pour a generous stream of sauce over the top.
16. Sprinkle with the chopped cilantro and pomegranate seeds and serve.
17. How about a glass of Prosecco?

red, cumin seeds, coriander seeds, butter, yellow onion, almonds, basmati rice, fresh spinach leaves, raisins, salt, water, plain yogurt, cumin seeds, coriander seeds, garlic, cucumber, fresh mint, fresh serrano chiles, red onion, salt, fresh cilantro, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/stuffed-peppers-with-yogurt-sauce-379690 (may not work)