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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This is my mother's recipe. It is such a versatile recipe. I often use quinoa instead of rice and it turns out beautifully. You can use any vegetable you like (eggplant, tomatoes, zuchini, etc..). Just remember the formula, for every vegetable use 1 1/2 tbsp of rice. Ingredients:
13 bell peppers (orange, red, yellow) |
2 cups calrose rice |
2 cups water |
1 cup flat leaf parsley, chopped |
1 cup mint, chopped |
2 tablespoons tomato paste |
4 onions |
1 cup olive oil, divided |
salt |
pepper |
pine nuts (optional) |
Directions:
1. Prepare 12 peppers by carefully cutting out the tops and removing the seeds. You will use the tops to cover the peppers before they are baked.
2. In a large bowl prepare the stuffing. Finely chop the onions and 1 bell pepper in a food processor. Add the rice, water, herbs, tomato paste, 1/2 cup of olive oil and salt and pepper to taste. If using pine nuts add them now. The mixture should be liquidy , like a gazpacho soup.
3. Stuff the peppers about 3/4 full. If any stuffing is left over just go back and evenly distribute! Cover the peppers with their tops.
4. Add the other 1/2 cup of olive oil to the top of the peppers.
5. Bake at 425 for 30 minutes. Lower to 350 and cook for 1 more hour.
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