Peppers stuffed with rice and currants
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | larges | Onions, chopped |
| 2 | tablespoons | Pine nuts |
| 1 | cup | Rice, long-grained white |
| 2¼ | cup | Water |
| ¼ | cup | Crushed tomatoes, canned with added puree |
| ¼ | cup | Currants |
| 3 | tablespoons | Mint leaves, minced |
| 3 | tablespoons | Dill, minced |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Allspice, ground |
| 8 | mediums | Green bell peppers |
Directions
Heat oil in a large saucepan over medium heat, add onions and nuts; stir until onions are translucent, about 8 minutes. Reduce heat to low and add rice, stir 5 minutes. Add water tomatoes, currants, mint, dill, salt and allspice. Cover and simmer until liquid is absorbed, about 25 minutes. Season to taste with salt & pepper.
Preheat oven to 350 F. Oil a 13x9x2" glass baking dish. Cut 1" off the stem end of each pepper; reserve for caps. remove seeds from peppers. Fill each pepper with ½ cup rice mix, top with reserved caps. Place in prepared dish. Oil a piece of foil large enough to cover the dish & cover it. Bake for 55 minutes or until peppers are tender.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-17-95
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