Middle Eastern Stuffed Peppers

1. Make the filling by combining together ground beef, washed rice, onions, tomatoes, garlic, parsley, chicken bouillon, salt, black pepper, cumin, 7 spice, chili flakes, lemon juice and tomato paste. 
2. Next wash the bell peppers, cut the top off, take the seeds out and stuff each one with the filling until filled to the top. Once all filled place them in a Dutch oven or casserole dish. 
3. Make the tomato sauce by mixing together water, tomato paste, olive oil, lemon juice, chicken bouillon, black pepper and salt. 
4. Pour the tomato sauce over the peppers, cover the pot with the lid, or foil if using a casserole dish, and put it in a preheated 350° oven and bake for 1 and 1/2 hours or until the rice is cooked. 
5. Once out of the oven garnish with parsley and enjoy!