Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 5 tablespoons extra virgin olive oil

  2. 3 onions , finely chopped

  3. 3/4 cup long-grain white rice

  4. 1/4 cup pine nuts

  5. 2 tablespoons raisins

  6. 2 small tomatoes , chopped

  7. 1 -2 tablespoon fresh mint or 2 teaspoons dried mint

  8. 1/4 teaspoon ground allspice

  9. 1/2 teaspoon sugar

  10. 1/2 teaspoon lemon juice salt and pepper

  11. 2 3/4 cups vegetable broth

  12. 6 -7 small red peppers (total weight about 1-1 1/3 kg.)

Instructions Jump to Ingredients ↑

  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. ?

Comments

882,796
Send feedback