I was in my local Indian market the other day and they had the nicest looking small yellow bell peppers and for only 50 cents each. Thoughts of what to do with them raced through my head. I've been wanting to branch out and utilize the Persian Jeweled rice or versions of it for more dishes so I decided to pick up some yellow bells and stuff them with Persian Jeweled rice. This turned out really good but possibly the peppers are too small. You find yourself digging through the pepper trying to get a bigger bite of the rice because it's so incredibly flavorful. The jeweled rice has caramelized carrots and orange rind in cardamom and cinnamon spiced basmati with butter and yogurt. Topped with caramelized onions and soaked berry mix with a touch of pomegranate seeds.