Meat stuffed roasted peppers

I know that I say this of many recipes, but I really love this one in particular.  There are few ingredients, but the finished product is amazing. This is obviously a recipe passed on from my mother, passed on by her mother and now passed on to all of you. You can make it with red, green and orange peppers and serve it with Intria, rice or just bread and salads; it’s really up to you. Here`s what you'll need:

1 pound kosher medium ground beef

5 red peppers

5 green peppers

5 orange peppers

Less than 1/4 cup breadcrumbs or matzo meal during Passover

Less than 1/4 teaspoon of turmeric
dash nutmeg

Oil

Saffron
garlic powder
onion powder
salt
pepper

First, roast the peppers in the oven by setting it on broil and letting the skins of the peppers blister, turn them over to blister on all sides. When that is done, place them all in a sealed container and let them cool, this will make peeling the skins much easier.

Peel them carefully, take out the stems and make only one slit on the pepper and keep aside.
In a bowl, mix the meat with breadcrumbs, 1 tbsp water, 2 tbsp oil, salt, pepper, a dash of nutmeg, a dash of turmeric, garlic and onion powder, mix it all up thoroughly with your hands, then take a pepper, lay it flat on a board and fill will some meat, I would say about the amount to make a kebab, maybe a bit less and roll the pepper. Put them aside, seam side down, stuff all the peppers. In a large pot, place the peppers seam side down, cover with saffron infused water, add salt & pepper and a couple tsps of oil, bring to a boil then lower to a simmer and cook covered for the first 20 minutes then uncover and cook for another 20 minutes or so.

Enjoy!