Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 7 |
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Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07. Ingredients:
5 tablespoons extra virgin olive oil |
3 onions, finely chopped |
3/4 cup long-grain white rice |
1/4 cup pine nuts |
2 tablespoons raisins |
2 small tomatoes, chopped |
1 -2 tablespoon fresh mint or 2 teaspoons dried mint |
1/4 teaspoon ground allspice |
1/2 teaspoon sugar |
1/2 teaspoon lemon juice |
salt and pepper |
2 3/4 cups vegetable broth |
6 -7 small red peppers (total weight about 1-1 1/3 kg.) |
Directions:
1. Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
2. Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
3. Taste and adjust seasoning; rice will be only partially cooked.
4. Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
5. Spoon stuffing into peppers and cover with reserved slices.
6. Stand them in a baking dish in which they just fit.
7. Add 1 1/2 cups broth or hot water to dish.
8. Sprinkle peppers with 2T oil.
9. Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.
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