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extra-virgin olive oil onions long grain white rice pine nuts raisins tomatoes mint ground allspice sugar lemon juice salt vegetable broth red peppers
Viewed: 10 - Published at: 7 years agoIngredients
- 5 tablespoons extra virgin olive oil
- 3 onions, finely chopped
- 3/4 cup long-grain white rice
- 1/4 cup pine nuts
- 2 tablespoons raisins
- 2 small tomatoes, chopped
- 1 -2 tablespoon of fresh mint or 2 teaspoons dried mint
- 1/4 teaspoon ground allspice
- 1/2 teaspoon sugar
- 1/2 teaspoon lemon juice
- salt and pepper
- 2 3/4 cups vegetable broth
- 6 -7 small red peppers (total weight about 1-1 1/3 kg.)
Method
- 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.
- 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.
- Taste and adjust seasoning; rice will be only partially cooked.
- 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.
- Spoon stuffing into peppers and cover with reserved slices.
- Stand them in a baking dish in which they just fit.
- Add 1 1/2 cups broth or hot water to dish.
- Sprinkle peppers with 2T oil.
- Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.
