Stuffed Peppers With Pilaf

Recipe Ingredients

6		Green or red bell peppers
1/2 cup	118ml	Olive oil
3		Onions - finely chopped
1/4 cup	59ml	Pine nuts
		Salt - to taste
1 cup	160g / 5.6oz	Uncooked white rice
2		Tomatoes - seeded, chopped fine
1/4 cup	15g / 0.5oz	Currants
3 tablespoons	45ml	Finely-chopped fresh mint
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1 3/4 cups	414ml	Hot water
3 tablespoons	45ml	Fresh lemon juice
		Olive oil - for drizzling
		Lemon wedges - for garnish

Recipe Instructions

Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.

Heat the oil in a large pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.

Preheat oven to 350 degrees.

Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B29 broadcast 06-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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