Cook the rice and set aside to cool. Fluff occasionally with a fork.
Cut the tops off the peppers, seed them, and set aside.
Brown the lamb in a frying pan, draining fat as you go.
When the meat is pretty much browned, add the garlic granules and the fish sauce.
Continue cooking until the mixture of meat, fish sauce, and garlic granules is dry.
Dump into a colander sitting in a bowl.
If the hazelnuts are not blanched, boil water, remove it from the stove, drop the hazelnuts into the water and let sit for about 5
minutes. Drain and let the nuts cool. The brown coat will peel. This part is labor intensive but worth it.
Dry roast the hazelnuts and the pumpkin seeds in a frying pan. The pumpkin seeds will pop and plump up. When those are all done, set the
nuts aside to cool.
Chop the onion and garlic.
When the seeds and nuts have cooled, wrap them up into a tea towel and beat them into pieces/powder by hand. Alternatively, you can use a food
processor but you want the hazelnuts in pieces and the pumpkin seeds into a powder.
Sautée the onions and garlic in about 1 Tbs. of olive and 1 Tsp. of sesame oil until the onions are translucent. Add the parsley and sautee
for just a little bit more.
Chop up the sage and basil.
In a bowl, mix the rice, lamb, onions, garlic, nuts, seeds, sage, and basil. Salt and pepper to taste.
Stuff the peppers with the mix and cook in an oven at 350 until the peppers start to blister.
Ground beef, buffalo, chicken, or tofu instead of lamb
Walnuts instead of hazelnuts
The peppers are actually optional. The stuffing stands by itself.