Peppers stuffed with rice and currants

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Recipe by: didie

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1/4 c Currants
2 lg Onions, chopped 3 tb Mint leaves, minced
2 tb Pine nuts 3 tb Dill, minced
1 c Rice, long-grained white 1 1/4 ts Salt
2 1/4 c Water 1/2 ts Allspice, ground
1/4 c Crushed tomatoes, canned 8 md Green bell peppers
-with added puree

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 1/2 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