Palestinian Stuffed Peppers

Add the basmati rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed, 15 to 18 minutes.

Halve the red bell peppers vertically and deseed. Peel and dice the yellow onion. Thinly slice the celery. Peel and mince the garlic. Dice the seitan. Zest, halve, and juice the lemon.

Set the oven to broil on high. Rub 1 tsp vegetable oil on each red bell pepper half and sprinkle both sides with salt and pepper. Place cut-side down on a baking sheet and broil until blackened in places, 5 to 7 minutes.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chopped seitan and cook until crispy in places, 5 to 6 minutes. Sprinkle with ras el hanout and a pinch of salt. Add diced yellow onion, sliced celery, minced garlic, and golden raisins, and cook until vegetables are tender, another 3 to 5 minutes.

Once the rice is cooked, fluff with a fork and add lemon zest and 1 tsp lemon juice. Add remaining lemon juice to the seitan stuffing and stir. Fill the red bell pepper halves with the seitan stuffing.

Divide the lemon rice between plates and top with the Palestinian stuffed peppers. Enjoy!