These Stuffed Veggies Are a Family Treasure and Staple

Ingredients

• 10 large red, yellow, orange, or green bell peppers (about 5 3/4 ounces; 166g each)
• 7 cups (1.7L) water, divided
• 1 1/4 cups long-grain white rice (10 1/2 ounces; 300g)
• 3/4 pound (340g) ground lamb or 85% lean ground beef
• 4 teaspoons Diamond Crystal kosher salt, divided; if using table salt, use half as much by volume
• 1/4 teaspoon baking soda
• 6 tablespoons unsalted butter (about 3 ounces; 84g), divided
• 1 medium yellow onion (8 ounces; 226g), finely minced
• 6 medium cloves garlic (30g), 4 minced and 2 crushed, divided
• 1 teaspoon dried basil
• 1 teaspoon dried mint
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground dried Aleppo pepper (or paprika or gochugaru; see notes)
• 2 tablespoons fresh parsley flat-leaf parsley leaves, chopped
• One 6-ounce can tomato paste, divided
• 1 tablespoon (15ml) Middle Eastern mild red pepper paste
• 3 tablespoons (45ml) lemon juice from 1 lemon
• Plain yogurt, for serving

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