Bell Peppers Stuffed with Rice, Raisins, and Pine N

Name: Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, finely chopped; 6 tablespoons extra virgin olive oil; 1 1/4 cups short-grain or risotto rice; Salt and pepper; 1 to 2 teaspoons sugar; 3 tablespoons pine nuts; 3 tablespoons currants or tiny black raisins; 1 large tomato, peeled and chopped; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 2 tablespoons chopped mint; 2 tablespoons chopped dill; 2 tablespoons chopped flat-leaf parsley; Juice of 1 lemon; 6 medium green or red bell peppers; To serve: 1 cup plain whole-milk yogurt mixed with 1 garlic clove, crushed (optional)

Servings: persons

1 large onion, finely chopped
6 tablespoons extra virgin olive oil
1 1/4 cups short-grain or risotto rice
Salt and pepper
1 to 2 teaspoons sugar
3 tablespoons pine nuts
3 tablespoons currants or tiny black raisins
1 large tomato, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Juice of 1 lemon
6 medium green or red bell peppers
To serve: 1 cup plain whole-milk yogurt mixed with 1 garlic clove, crushed (optional)

1
For the filling, fry the onion in 3 tablespoons oil until soft.
2
Add the rice and stir until thoroughly coated and translucent.
3
Pour in 2 cups water and add salt, pepper, and sugar.
4
Stir well and cook for 15 minutes, or until the water has been absorbed but the rice is still a little underdone.
5
Stir in the pine nuts, currants or raisins, tomato, cinnamon, allspice, mint, dill, parsley, and lemon juice, as well as the rest of the oil.
6
Retaining the stalk, cut a circle around the stalk end of the peppers and set to one side to use as caps.
7
Remove the cores and seeds with a spoon and discard.
8
Fill the peppers with the rice mixture, and replace the caps.
9
Arrange the peppers side by side in a shallow baking dish, pour about water into the bottom, and bake in the oven preheated to 375F for 45 to 55 minutes, or until the peppers are tender.
10
Be careful that they do not fall apart.
11
Serve cold, accompanied, if you like, by a bowl of yogurt beaten with or without crushed garlic.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large onion, finely chopped, 6 tablespoons extra virgin olive oil, 1 1/4 cups short-grain or risotto rice, Salt and pepper, and more.

Yes, Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions