Stuffed Peppers with Pilaf Recipe

Name: Stuffed Peppers with Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers.
2
Set aside.
3
Heat the oil in a large sautepan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste.
4
Add the rice, and saute for 5 minutes.
5
Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg.
6
Add the hot water and lemon juice, adjust seasonings, and bring to a boil.
7
Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes.
8
Remove from heat and let rice stand for 5 to 10 minutes to cool.
9
Preheat oven to 350 degrees.
10
Stuff the peppers loosely with the rice mixture, and close them with the reserved caps.
11
Place stuffed peppers side by side in a baking dish and drizzle with olive oil.
12
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.
13
Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 6 green or red bell peppers, 1/2 cup olive oil, 3 onions, finely chopped, 1/4 cup pine nuts, and more.

Yes, Stuffed Peppers with Pilaf 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.

Stuffed Peppers with Pilaf

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