Deconstructed stuffed peppers and grape leaves

I did not grow up with eating grape leaves. Grape leaves are very typical to the Arabic, Middle Eastern cuisines but are absent from the Moroccan one. Once I discovered them, I enjoy experimenting with them in the kitchen, just like in this dish

• 2 red bell peppers

• 1 big onion

• 10 grape leaves, washed and drained

• 3 tbsp. olive oil

• ½ cup rice

• 1 tbsp. Baharat

• 1 tbsp. cumin

• ¼ cup chicken stalk

• 1 flat tbsp. salt

• 1 tsp. black pepper

1. Cut the vegetables into strips.

2. Cook the rice in boiling water, separately,  for 5 minutes. Drain.

3. In a wide skillet, heat the oil and add the peppers. Saute for 5 minutes.

4. Add the onion and saute for 3 more minutes.

5. Add the garlic,spices, chicken stalk, rice and grape leaves.

6. Cover and cook for 10 minutes.