Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Stuffed Peppers with Pilaf
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 454
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 48
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 865
- Total: 1 hr 25 min
- Prep: 45 min
- Cook: 40 min
Ingredients
6 green or red bell peppers
1/2 cup olive oil
3 onions, finely chopped
1/4 cup pine nuts
Salt
1 cup uncooked white rice
2 tomatoes, seeded and finely chopped
1/4 cup currants
3 tablespoons finely chopped fresh mint
2 teaspoons sugar
1/4 teaspoon freshly grated nutmeg
1 3/4 cups hot water
3 tablespoons fresh lemon juice
Olive oil for drizzling
Lemon wedges for garnish
Directions
- 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 saute 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.